Torta di Tagliatelle

Shredded-Pasta Cake from Mantua

Preparation info
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Appears in

By Nick Malgieri

Published 1990

  • About

This unusual pastry is a specialty of Mantua’s, although variations are to be found as far south as Bologna (see Torta Ricciolina,). A cake pan is filled with alternating layers of an almond-and-macaroon mixture and thinly shredded, raw egg-pasta dough. After baking, the pasta is crisp, sweet, and delicate, almost like the shredded phyllo pastries of the Middle East.