Tips:

You can store the mostaccioli for a week in a cool place (not the refrigerator).

If you don’t like the smell of ammonia during baking, you can replace the quantity with the same amount of baking powder.

We used store-bought pisto, but if you want to make it at home, just grind in a mortar:

0.5 oz of white pepper, 0.17 oz of nutmeg, 0.46 oz of cinnamon, 0.07 oz of cloves, and 0.17 oz of star anise.

Once you have powdered the spices, toast them in a pan. When the pisto is cool, put it in a tightly sealed glass container; it can be stored for several months (this dose is enough for 8 batches of mostaccioli).