1.0Delicious Recipeshttps://www.gzrecipes.com/enmielefarinaefantasiahttps://www.gzrecipes.com/en/author/mielefarinaefantasia/rich600338<blockquote class="wp-embedded-content" data-secret="yYwhl7IlbQ"><a href="https://www.gzrecipes.com/en/mielefarinaefantasia/old-fashioned-spaghetti-pastiera/">Old-Fashioned Spaghetti Pastiera</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/mielefarinaefantasia/old-fashioned-spaghetti-pastiera/embed/#?secret=yYwhl7IlbQ" width="600" height="338" title="“Old-Fashioned Spaghetti Pastiera” — Delicious Recipes" data-secret="yYwhl7IlbQ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/09/IMG_20250409_121317.jpg1200826Today I'd like to tell you about the old-fashioned spaghetti pastiera, a savory peasant dish from the inland Caserta tradition and, specifically, from my mother-in-law's family tradition — eaten at lunch on Holy Saturday, or among the Easter starters and for Easter Monday. It's generally served with cured meats, cheeses and fresh fava beans. Despite the name, this recipe uses both spaghetti and rice together, combined with a filling of eggs, pepper and cheese, to be baked in the typical "ruoto" (that is, a flared round pan, which is also the usual mold for the far more famous Neapolitan pastiera) in the heat of a wood-fired oven or fireplace. The recipe I present below is a family one — as my mother-in-law made it — and, she says, every family made it their own way with what they had on hand, making it more or less rich in ingredients. This preparation can also be made gluten-free, using a specific gluten-free pasta in the mixture with rice and suitable flours in the batter.