Torta Pasqualina

Preparation info
  • Serves


    • Difficulty


Appears in
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Can be made a day ahead, but should not be served chilled.


  • 650 g (1 lb 7 oz) ‘00’ flour
  • ½


Sift the flour and salt into a mixing bowl. Add the olive oil and 350ml (12 fl oz) very cold water and knead into a strong dough that collects easily into a ball. Divide the dough to produce eight small balls. Cover these with a damp cloth while you prepare the filling.

Place the ricotta in a m