1 package of angel's hair pasta/vermicelli (this is the curly kind that's usually used)
- Put a few cups of water into a medium or large saucepan. Add about a teaspoon of salt and a few tablespoons of oil.
- Bring the water to a boil and add the noodles.
- Cook the noodles for longer than you need to and until most of the water is done (but don't let it get dry).
- Add milk to cover the noodles and a little more, until the milk is about a half inch to an inch over the level of the noodles.
- Add sugar to taste. If you like things sweet, add up to a half cup. Less sweet is fine, too. This is totally up to you. I think vanilla would be nice, as well, so feel free to add a teaspoon or so.
- When the milk starts to bubble, start stirring. Keep stirring until the milk and noodles are thickened somewhat.
- Leave it to simmer for another couple of minutes.
- Turn off the heat and leave it to cool for a few minutes.
- Pour/spoon into bowls. Let cool.
Add raisins for a slightly different twist. Add them when you add the milk so they have a chance to plump up a little.
Top with a little cinnamon.
Add almond flavoring instead of vanilla, if you like. Neither is necessary.