This recipe comes from the beautiful city of Verona, which is famous for quite a few fabulous cakes. It may seem unusual to have pasta in a sweet recipe, but it works wonderfully. The end result should be moist and chewy. To save time, instead of making the pasta dough yourself, you could use ready-made, soft egg pasta cut into tiny ribbons, such as tagliolini, and then drizzle it with melted butter between the layers. Dried pasta cannot be used for this recipe.
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