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Home » Italy's Regions » Campania » Neapolitan Ricotta and Pasta Pie (Pastiera Napoletana)

September 30, 2021

Neapolitan Ricotta and Pasta Pie (Pastiera Napoletana)

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Traditionally made for Easter, pastiera is a ricotta pie popular in different parts of Italy. However, it’s most famously a Neapolitan recipe. Like many Italian dishes, there are, of course, variations of pastiera Napoletana. The most well-known is made with cooked wheatberries, ricotta and candied fruit baked in a pie crust. But, in different areas of Naples and Campania, locals also make pastiera with rice or pasta. This Neapolitan ricotta and pasta pie is simpler to make than the wheatberry version, but it’s just as delicious!

Neapolitan ricotta and pasta pie (pastiera Napoletana)

A little pastiera Napoletana history.

Although I couldn’t find a reference about the origins of Neapolitan ricotta and pasta pie, pastiera with wheatberries has a long and ancient history. There is a legend about some fishermen who were stuck at sea because of a sudden storm. Once they managed to return to land, people asked them how they had been able to manage ​​for such a long time. They replied that they had been able to eat ‘Pasta di Ieri’ (yesterday’s pasta) made with ricotta, eggs, wheat and herbs! Hence the name pastiera!

Neapolitan ricotta and pasta pie (pastiera Napoletana)

Irrespective of whether the fisherman story is true, it is a fact that Neapolitan pastiera dates back to the 1600s. The first written recipe was published in 1693 in the cookbook Lo Scalco alla Moderna (the modern steward) by Antonio Latini. Latini was steward to Don Stefano Carrillo, first minister to the Spanish Viceroy of Naples.

Neapolitan ricotta and pasta pie (pastiera Napoletana)

The recipe for pastiera in Latini’s book was different to the one traditional today. It included parmigiano cheese, pistachios and pistachio milk with everything wrapped in a marzipan paste. What is considered the real original recipe is the one from the convent of San Gregorio Armeno in the historical centre of Naples.

ingredients for Neapolitan ricotta and pasta pie on white plate
Step 1 Gather your ingredients

Apparently, the nuns who lived there wanted to make a cake that could combine some of the most symbolic ingredients of the Easter period, first and foremost eggs, which represent rebirth in Christian symbolism. The pastiera made at the convent became famous. The nuns prepared large quantities during Holy Week offering the cakes to Neapolitan noble families.

cooked tagliolini in white bowl
Step 2 Cook the pasta, drain it well and put it in a bowl with the butter.

Versions of Neopolitan ricotta and pasta pie.

There are actually a few different versions of Easter pie with pasta. Known as ‘pastiera ‘e ferellini’ in the local dialect, one version comes from the towns of Torre Annuziata and Torre del Greco situated on the coast of the Bay of Naples between Naples and Pompei. This recipe calls for dried angel hair pasta.

cooked pasta  in bowl with milk added
Step 3 Add milk to the pasta once it has cooled a little.

These two municipalities are pretty close to Gragnano, where some of the best dried pasta in Italy has been made for over 500 years. Although not a verifiable fact, I read that the use of pasta in this pastiera is likely connected to the fact that pasta is such an important local product.

fresh ricotta and icing sugar in white bowl
Step 4 Put the ricotta in a bowl with the sugar and cream the two together.

The recipe below is for another type of pastiera with pasta known as pastiera with tagliolini or pastiera di Mondragone. Mondragone is a coastal town northwest of Naples. There they usually make this Easter pie with homemade tagliolini pasta. I used nests of very fine dried tagliolini. You could also use angel hair pasta.

Eggs in white bowl and creamed ricotta with cinnamon in second white bowl
Step 5 Add the cinnamon, vanilla and other flavouring to the ricotta. Then add the eggs a little at a time.

Other ingredients in this pastiera with pasta.

Pastiera with pasta can be made with ricotta or without. However, I think ricotta is a traditional pastiera ingredient and decided to include it. Rice pastiera usually has ricotta in it too. It also calls for a pie crust but recipes for the pasta version don’t always include pastry. I didn’t. Mostly because I wanted to make the simplest and easiest version of this classic Neapolitan Easter dessert.

Eggs added to the ricotta mixture in white bowl
Step 6 Mix the eggs into the ricotta mixture.

Apart from the pasta and ricotta, all you need is eggs, milk, butter, cinnamon, vanilla, orange blossom water and orange and lemon zest.

Ricotta and egg mixture added to the pasta and milk in white bowl
Step 7 Add the ricotta and egg mixture to the pasta and milk.

How to make pastiera with tagliolini.

This recipe is super easy to make. First, cook the pasta very slightly less than al dente. Then drain it well and put it in a bowl with the butter and mix well. Once the pasta has cooled a little add the milk and mix again. Blend or mash the ricotta with the sugar and the vanilla, cinnamon and other aromas. Then add the eggs a little at a time. Mix everything together before incorporating the ricotta mixture into the pasta and milk.

Ricotta and pasta pie filling in white bowl
Step 8 Mix everything together well.

Finally grease a 23 cm (9in) round, square or rectangular cake pan, sprinkle it with a little sugar and add the pasta mixture. Cook your pasta pastiera in a preheated oven at 180°c for about 40-45 minutes. The top should turn a golden-brown in colour. Let your pie cool and then sprinkle with a little icing sugar, slice and serve.

ricotta and pasta pie filling in square cake tin.
Step 9 Grease a round or square cake tin with butter or olive oil and then sprinkle the bottom and sides with sugar. Pour in the filling for your pasta pastiera

Let me know what you think!

Although this Neapolitan ricotta and pasta pie is traditionally an Easter recipe, I think it is perfect for any occasion. As a rather unusual dessert option pastiera with pasta will wow your guests. It’s full of unique Southern Italian dessert flavours that all the family will love!

Step 10 Bake your pastiera in a preheated oven at 180°c for 40-45 minutes until the top is a golden-brown. Allow to cool before cutting and serving.

If you try this Neapolitan ricotta and pasta pie recipe, do please let me know what you think by commenting here on the blog or on The Pasta Project Facebook page. Your feedback is much appreciated!

Neapolitan ricotta and pasta pie (pastiera Napoletana)

Other sweet pasta recipes to try.

  1. Fig and prune cjarsons from Friuli Venezia Giulia
  2. Cinnamon butter gnocchi from Veneto
  3. Easter ravioli from Le Marche

More tagliolini recipes you will like.

  1. Tagliolini pasta pie from Naples
  2. Pasta arancini
  3. Tagliolini au gratin with ham and cream

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Neapolitan ricotta and pasta pie

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Neapolitan ricotta and pasta pie (pastiera Napoletana)

Neapolitan Ricotta and Pasta Pie (pastiera Napoletana)

Jacqueline De Bono
Neapolitan ricotta and pasta pie is a one of the many versions of pastiera Easter pie from Naples. This is an unusual dessert full of typical Southern Italian ingredients and flavours that will wow your family and friends. Easy to make and perfect for different occasions, not just Easter. #pastiera
5 from 24 votes
Print Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Campania, Italian, Mediterranean, Neapolitan, Southern Italian
Servings 6
Calories 373 kcal

Equipment

  • 23 cm (9in) round, square or rectangular (9×13) cake pan

Ingredients
  

  • 250 g tagliolini (9oz) or angel hair pasta
  • 100 g fine sugar (3.5oz) or icing sugar
  • 200 g fresh ricotta (7oz) cow's milk or sheep's milk ricotta
  • 150 g fresh milk (6floz)
  • 5 eggs medium sized
  • 1 knob butter 1.5 tbsp
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/2 vial orange blossom water
  • 1 tsp lemon zest
  • 1 tsp orange zest

Instructions
 

  • Cook the pasta in boiling salted water until very slightly less than al dente. Then drain it well and put it in a bowl with the butter and mix well. Once the pasta has cooled a little add the milk and mix again.
  • Blend or cream the ricotta with the sugar, the vanilla, cinnamon and other aromas. Add the eggs a little a a time. Mix everything together well.
  • Incorporate the ricotta mixture into the pasta and milk.
  • Finally grease a 23 cm (9in) round, square or rectangular cake pan, sprinkle it with a little sugar and add the pasta mixture. Cook your pasta pastiera in a preheated oven at 180°c (360°f) for about 40-45 minutes. The top should turn a golden-brown in colour. Test for doneness by inserting a knife into the pie. If it comes out clean, remove the pastiera from the oven.
  • Let your pie cool and then sprinkle with a little icing sugar (optional), slice and serve.

Notes

This Neapolitan ricotta and pasta pie keeps well in the fridge for 2-3 days in an airtight container.
You can bake your pastiera in a round or square cake tin. Also lining to pan with baking paper will help to prevent sticking and make it easier to remove the pie whole from the pan.
Keyword authentic Italian pasta recipe, pastiera, ricotta pie, sweet pasta, tagliolini

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?

Filed Under: Campania, Tagliolini, Vegetarian Pasta dishes Tagged With: Campania, ricotta, Southern Italy, sweet pasta

Reader Interactions

Comments

  1. Susan Pallozzi says

    June 22, 2022 at 12:53 am

    My family calls this meach made with perciatelli by Ronzoni. I have been looking for the recipe for years. Thank u. I will try it this weekend.

    Reply
    • Jacqui says

      June 23, 2022 at 6:26 pm

      Hi Susan, thanks for your comment! I didn’t quite undrstand the name your family gives to this recipe, but please do let me know if it’s the recipe you have been looking for or if there’s something different! All the best from Verona.

      Reply
  2. Antonietta says

    April 13, 2022 at 4:00 am

    Hello.
    My parents are from Mondragone and pastiera with tagliolini is something we look forward to all year. We don’t use ricotta but do have a sweet crust with lattice top. Then my mother takes all the crust scraps and baked them into a cake. Slightly sweet, dry as a bone but oh so good with coffee. Waste nothing thanks for bringing this recipe to light for the masses!

    Reply
  3. Joanne Nigro-Nilsen says

    April 05, 2022 at 6:00 pm

    I am preparing my notes for my radio show Ciao on WCNY Classic FM here in Syracuse, NY. It’s primarily a music show but, of course, we frequently talk about food! I will refer to your website and maybe this week even try this recipe. My grandparents were all from the Naples/Salerno area and made the traditional Pastiera. My mother and aunts all used the rice. Last year I used Arborio rice, no crust. This recipe is intriguing. Thank you for posting.

    Reply
    • Jacqui says

      April 06, 2022 at 9:00 pm

      Hi Joanne, thank you for your comment. And, thank you so much for planning to mention my blog on your radio show. I’m sure you’ll love this pasta pastiera. I’ve made it a number of times and it’s always delicious. In fact, I’ll be amking it again for our Easter lunch. Do let me know how yours turns out when you make it. All the best from Verona.

      Reply
  4. Anindya Sundar Basu says

    October 17, 2021 at 6:40 am

    Again your blogpost throws up some new recipe of Pasta and I am bookmarking all the recipes to be made someday. Thanks for sharing the recipe.

    Reply
  5. Moop Brown says

    October 11, 2021 at 12:22 pm

    This pasta looks super thick and textured, definitely seems like something everyone will enjoy.

    Reply
  6. Stine Mari says

    October 10, 2021 at 8:40 am

    I love how easy this is to make! It was very delicious and will make again for Easter. I didn’t know exactly why eggs were the symbol of Easter, that was an interesting read.

    Reply
  7. Lori | The Kitchen Whisperer says

    October 10, 2021 at 7:15 am

    Marrying into an Italian family I’m always looking for different ways to make it. This looks amazing!

    Reply
  8. NATALIA says

    October 09, 2021 at 10:36 pm

    Great recipe! I’ve never made ricotta and pasta pie before, but decided to give it a try. My husband and kids loved it! Thanks for sharing.

    Reply
  9. Liz says

    October 09, 2021 at 7:14 pm

    I have never had this before, but looks like a comfort dish!

    Reply
  10. Lathiya says

    October 09, 2021 at 12:51 pm

    The pasta looks delicious and I really loved the history behind the dish.

    Reply
  11. Amy Liu Dong says

    October 09, 2021 at 7:19 am

    We love pasta in our family, and this one is a new way of eating it. Delicious!

    Reply
  12. Mikayla says

    October 09, 2021 at 4:37 am

    I had not had this dish before. Definitely not difficult to make and a comforting family meal we enjoyed.

    Reply
  13. Cathleen says

    October 08, 2021 at 11:50 pm

    Wow, I have never seen anything like this before! I am so excited to try it out this weekend, thank you so much for the recipe 🙂

    Reply
  14. Lauren Michael Harris says

    October 08, 2021 at 3:35 am

    What a fun way to use pasta! I may even try it without the fruit and sugar next time for a savory pie, although I have a feeling there is probably something like that already ha!

    Reply
  15. Marie says

    October 07, 2021 at 4:16 am

    What an intriguing recipe! I’d never heard of or tasted a dessert made with pasta before. This is so good, thank you for the sweet discovery!

    Reply
  16. Jere Cassidy says

    October 07, 2021 at 3:58 am

    This pasta pie looks rich and delicious and I love how the pasta shows up in the slices.

    Reply
  17. Gwynn Galvin says

    October 06, 2021 at 10:54 pm

    I always love trying new pasta recipes and this one is fascinating. I cannot wait to take that first bite!

    Reply
  18. Bernice says

    October 06, 2021 at 8:25 pm

    The history behind this dish is so fascinating. As always, there are so many versions of this simple dish. I think your version without the crust is great. The squares stand perfectly fine on their own.

    Reply
  19. Petro says

    October 06, 2021 at 8:14 pm

    We love pasta pies (we call them bars). I’ll have to try your version soon. Thanks for this!

    Reply
  20. Deborah says

    October 06, 2021 at 7:04 pm

    I have never heard of this Neapolitan pasta pie, but it looks so interesting. I hope to give it a try one day soon! I love the history lesson you gave on it, too. Thanks for sharing!

    Reply
  21. Nisha says

    October 06, 2021 at 6:16 pm

    Wow, such an interesting dish! I had not heard of this dessert made with ricotta and pasta pie. Wonderful to see how it is made and looks like a wonderful treat!

    Reply
  22. Megan Ellam says

    October 05, 2021 at 9:50 am

    Oh, this looks good as a pasta dish and a pie. Perfect for this time of year.

    Reply
  23. Soniya says

    October 01, 2021 at 11:05 pm

    Yum! This looks and sounds so delicious.. Can’t wait to make it tomorrow.

    Reply
  24. Claudia Lamascolo says

    October 01, 2021 at 4:47 pm

    I love the ease of all your recipes and love Italian food and I feel I can make them easily at home this looks fantastic!

    Reply
  25. Teodora Grujic says

    October 01, 2021 at 4:34 pm

    Such an interesting recipe, I am sure my kids will love it! Thanks for sharing!

    Reply
  26. Emily Flint says

    October 01, 2021 at 4:02 pm

    This was so fun to make. I love the idea of a pasta cake and everyone loved this one!

    Reply
  27. Tavo says

    October 01, 2021 at 4:00 pm

    That looks like pure comfort food. With these cooler days, I am sure to make this dish soon. I loved the idea!

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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