Pastina Pie is an sweet Italian Easter Pie. This recipe is from our friend, Michael Guttoso. It can be made with or without a crust.

Pastina Pie

Michael Guttoso

Pasta Frolla

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly grated lemon zest

Directions

1. Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.

2. Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.

3. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

Line a large tart or quiche pan with rolled-out pasta frolla.

Pastina Filling

  • 1/2 cup pastina
  • 7 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbsp anisette
  • 1 tsp grated lemon zest
  • 1 lb ricotta
  • Cinnamon for dusting

Cook 1/2 cup pastina in boiling water until soft. Drain and set aside.

Beat 7 eggs with 1 cup sugar until well blended. Add 2 teaspoons vanilla extract and 1 teaspoon grated lemon zest (optional).

Blend in one 15 oz container ricotta cheese. Then blend in the pastina.

Pour into the crust Bake at 375°F until golden. 45 minutes – an hour, check every now and then. Let cool completely .

Store in fridge.