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Recipe details
Half Penne and Munster Flatbread
A baked pasta flatbread made by pressing tender fresh Half Penne into a compact layer, topping it with aged Munster, and baking until the edges are crisp and the cheese is melted.
≈ 22 kcal/100 g · ≈ 41 kcal/serving
35 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Fresh chilled Half Penne, egg pasta, soft wheat, smooth, no filling140 g
Aged Munster wedge, grated55 g
Cooking oil5 ml
Salt1.5 g
Water180 ml
Cookware and utensils
Large pot
Colander
Baking sheet
Parchment paper
Spatula
Directions
01
Bring the water and salt to a boil in a large pot.
Products
Water — 180 ml; Salt — 1.5 g
Action
boil
Time
5 min
Temperature
boiling
02
Cook the fresh chilled Half Penne in the boiling water until just tender, following the package timing and avoiding overcooking.
Products
Fresh chilled Half Penne, egg pasta, soft wheat, smooth, no filling — 140 g
Action
cook
Time
4 min
Temperature
boiling water
03
Drain the Half Penne thoroughly in a colander.
Products
Fresh chilled Half Penne, egg pasta, soft wheat, smooth, no filling — 140 g
Action
drain
Time
1 min
Temperature
—
04
Brush the baking sheet with cooking oil and line it with parchment paper.
Products
Cooking oil — 5 ml
Action
brush
Time
2 min
Temperature
—
05
Press the drained Half Penne into a single compact layer on the parchment.
Products
Fresh chilled Half Penne, egg pasta, soft wheat, smooth, no filling — 140 g
Action
press
Time
5 min
Temperature
—
06
Scatter the grated aged Munster over the pasta layer.
Products
Aged Munster wedge, grated — 55 g
Action
top
Time
1 min
Temperature
—
07
Bake the flatbread until the edges are crisp and the Munster is fully melted.
