The pasta pastiera is a variation of the classic wheat pastiera, prepared in Naples during the Easter days.
My town, Torre del Greco, claims its paternity, although in my family it was never customary to prepare it. On the contrary, my mother-in-law made it every year, precisely on the Thursday before Easter Sunday.
Its preparation is decidedly faster and less laborious compared to the classic pastiera.
It is, in fact, the perfect recipe for those who don’t feel like taking on a rather demanding dessert like the wheat pastiera, but still want to keep the tradition and the rapturous, characteristic aroma given by orange blossom.
A characteristic of this version is the use of capellini (angel hair) as the pasta shape: they cook in just a few minutes and, thanks to their very thin section, they blend perfectly with the mixture of eggs, sugar, milk and the typical pastiera aromatics.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 10.6 oz capellini (angel hair pasta)
- 2 cups + 1 tbsp cups milk
- 1 1/2 cups sugar (plus more for the pan)
- 6 eggs
- 1 vial orange blossom extract
- 1 teaspoon ground cinnamon
- 1 packet vanillin (vanilla flavoring)
- 1 orange zest (grated)
- as needed candied citron (optional)
- as needed lard (for the pan)
- as needed powdered sugar (for the surface)
Tools
- 2 Bowls
- 1 Pot
- 1 Colander
- 1 Fork
- 1 Pan for a 10 1/4 in pastiera
Steps
To prepare the pasta pastiera, first cook the capellini in slightly salted water for the time indicated on the package, aiming for an al dente texture.
Once cooked, drain them well and let them cool in a bowl with cold milk.
Meanwhile, in another bowl gather the sugar and eggs and mix everything together with a fork. Then add the aromatics: the vial of orange blossom, the grated lemon zest, the vanillin and the cinnamon. Mix again so that the aromas dissolve into the egg and sugar mixture. At this stage you can also add candied citron or candied orange peel if you like.
Now add the mixture to the pasta and milk and stir well to combine.
Grease the bottom and sides of a pastiera pan (for a 10 1/4 in pastiera) with lard and sprinkle it with granulated sugar. Finally transfer the pasta, egg, sugar and milk mixture into the pan and level the surface.
Bake the pasta pastiera in a preheated conventional oven at 392°F for 50-60 minutes,
always doing the skewer test before removing it from the oven.
Once cooled, sprinkle the surface with a light layer of powdered sugar.
Storage
Store in the refrigerator for 2-3 days, well covered. Before serving, it is best to bring it to room temperature to enhance its flavor.
FAQ (Questions and Answers)
Is the pasta pastiera a traditional recipe?
Yes, it is a lesser-known variant but connected to Neapolitan tradition, often prepared in families as an alternative to the classic version.
Can the pasta pastiera be prepared in advance?
Yes, in fact it is recommended to prepare it on Holy Thursday. Like the traditional version, the pasta pastiera improves with rest.
