TORTA RICCIOLINA | A REVIVED OLD RECIPE | CURLY EGG PASTA TART

Cream the butter in a large bowl until there are no lumps.

Add icing sugar, salt, hazelnut flour, the first part of flour, and egg white, and start mixing.

Once the first part of flour is fully incorporated, add the second part of flour to avoid overworking the gluten.

Put the dough between two pieces of parchment paper or cling film and flatten it with a rolling pin.

Let the dough rest in the fridge for at least 2 hours.

Crack 2 eggs in a bowl and scrape one vanilla pod into it, then blend and set aside.

On a countertop, make a hole in the flour and pour in the egg mixture, then start mixing.

Knead the dough vigorously for 10 minutes until smooth, then cover with cling film and let it rest for at least 1 hour.

In a saucepan, combine cream, milk, and honey, then add egg yolks one by one over medium-low heat, stirring constantly with a silicone spatula.

Cook until the mixture reaches 82°C or coats the back of a spoon, then pass through a sieve and store in the fridge covered with cling film.

Peel the skin of the lemon using a zester, applying enough pressure to get long, thick strips.

Boil the lemon skins, then cool them in cold running water to remove bitterness.

Return the lemon skins to the pan with water, lemon juice, and sugar, and cook on medium heat for about 15 minutes.

Transfer the cooked lemon skins to a plate to cool and absorb sugar.

Dust the sweet paste with flour and roll it to half a centimeter thick, then cut it to fit the bottom of the cake tin.

Make little holes in the dough with a fork and refrigerate.

Dust the rested pasta dough with flour and pass it through a pasta machine several times.

Divide the dough into two equal parts, cover one with cling film, and flatten the other to two millimeters thick.

Fold the flattened dough in quarters, then again, and pass it through the machine three times, folding in between.

Flatten the dough to 1mm thick, cut it in half, trim the edges, and dust with flour.

Cut the pasta sheets into Tagliolini and place them on a floured tray.

Add cold water to the semi-candied lemon to loosen the syrup, drain, and chop.

In a bowl, mix chopped lemons with sugar, ground hazelnuts, nibbed toasted hazelnuts, and lemon juice.

Assemble the tart by placing the dough in the cake tin and adding the filling, flattening it with a spatula.

Rub the Tagliolini with melted butter to prevent sticking, then bake at 175°C for 30 minutes covered with foil, then uncover and bake for another 25 minutes.

Let the tart cool, dust with powdered sugar, and serve with honey sauce.

Equipment Needed

Spice Level:

Dietary

Allergens