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    You are in: Home / Community Forums / Greek Cooking / Pastitsio -- too dry
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    Pastitsio -- too dry

    Chef #1800044227
    Tue Sep 03, 2013 1:53 am
    Newbie "Fry Cook" Poster
    How do I make the pasta layer(s) of my pastitsio more moist? I tasted some at a Greek festival, and it was so much more creamy and moist than mine. Do you add some of the bechemel into the pasta, with success? Also, how about the meat sauce -- mine is a very flavorful meat layer, but not a sauce. All the moisture gets absorbed into the meat.
    Tue Sep 03, 2013 9:52 am
    Forum Host
    I would increase the b├ęchamel, if it were me.

    I don't know which recipe you're using, but I can recommend this one: Greek Pastitsio You'll want to read the reviews.

    Welcome to the forum. It's wonderful to meet a new friend! icon_smile.gif
    Chef #1800044227
    Tue Sep 03, 2013 7:03 pm
    Newbie "Fry Cook" Poster
    This is pretty much the recipe I use. The egg, milk and parmesan do not make it stick together enough/just tastes like plain macaroni in that layer.

    I think I will stir some bechemel into the pasta before layering. One Greek friend told me today, she uses a recipe that mixes the meat with the pasta entirely, instead of layering.
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