Pasta Pie with Walnuts, Chocolate, and Cinnamon
This recipe for Pasta Pie with Walnuts, Chocolate, and Cinnamon comes from an ancient and precious Umbrian Christmas recipe from my maternal grandmother, which I keep precious and prepare during the Christmas period, usually by Epiphany, but it is also delicious to prepare throughout the winter period. It is an energetic comfort food (due to the presence of many chopped walnuts and chocolate) that slightly resembles the taste of strudel and will reconcile you with the world.
It’s an easy dessert that impresses my guests and always achieves great success
The flavor combinations are unusual, but I assure you this dessert is delicious… try it to believe it!!
Important: this irresistible dessert should be prepared at least a day or two before serving, because the flavors need to blend well.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Umbria
- Seasonality: Autumn, Winter, Christmas
Ingredients for the Pasta Pie with Walnuts, Chocolate, and Cinnamon
- 1.1 lbs paccheri (smooth, I use Garofalo schiaffoni)
- 1.1 lbs walnut kernels (finely chopped)
- 2/3 cup granulated sugar
- 1.8 oz dark chocolate 50%
- 2 packets cinnamon
- 1 tbsp breadcrumbs
- 0.07 oz nutmeg
- 1 lemon zest (grated)
- 0.04 oz fine salt (for the walnut mixture)
- 1 oz coarse salt (for cooking the pasta)
Tools for the Pasta Pie with Walnuts, Chocolate, and Cinnamon
- Bowls of various sizes
- Food Processor electric chopper and vegetable slicer (Kenwood Multi pro go)
Steps for the Pasta Pie with Walnuts, Chocolate, and Cinnamon
In a food processor, very finely chop the walnuts and dark chocolate (it should become a powder)
Then, season the very finely chopped walnuts and chocolate with cinnamon, breadcrumbs, grated lemon zest, sugar, 1 g fine salt, and nutmeg and refrigerate to infuse for at least two hours.
Meanwhile, take a large pot, fill it with water (about 6 liters), add a drizzle of oil and a pinch of coarse salt (about 30 g), bring the water to a boil, and add the pasta. It should cook for about 40-45 minutes, then drain it.
The pasta should be cooked well, almost falling apart, and NOT al dente.
Once the cooking time has passed, drain the pasta and season it while it is still hot with 200 g of walnut mixture (taken from the total).
It’s important to season the pasta with the walnut mixture almost immediately (while it is still hot and moist). Keep the remaining walnut mixture for assembling the pie.
Take a rectangular baking dish 9×12 inches (22×30 cm) and 2 inches (5 cm) deep, spread some of the remaining walnut mixture on the bottom of the dish, and make a layer of seasoned pasta, then a layer of mixture, try to make at least three layers and finish with only the walnut mixture on top (the pasta should be evenly covered with the walnut mixture).
Press the pie down with your hands and then store it in the refrigerator (preferably overnight) to allow the flavors to blend well.
Serve the dessert at room temperature. Store it in the refrigerator
Notes and Tips
Every family keeps their own recipe, with variations, for example I read that some also add a liqueur: rosolio, alchermes, etc., BUT I prefer the predominant flavor of this pie to be that of the walnuts (a good 400 g) and cinnamon. Also, the percentage of cocoa in the dark chocolate must be 50%, dark chocolate with 75/85% or a higher percentage is not suitable, as it would overshadow the taste of the walnuts.
Shopping Tips!!!
For my kitchen, the Kenwood MultiPro Go Robot is very useful, small, compact, and not bulky, but powerful and multifunctional: it chops, slices, grates, purées, and even prepares dough for pizza or shortcrust pastry. With the Express Serve 360° system, you can grate and chop ingredients directly into the plate or an external bowl, reducing washing needs. A truly excellent and useful product.
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