Torta di Paparele alla Veronese

Veronese Pasta Cake


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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.


  • 350 g/12 oz/3 cups plain/all-purpose flour
  • 3 large/US extra large eggs
  • 50 g/2 oz/¼ cup unsalted butter, melted, plus extra for greasing
  • pinch of salt
  • 200 g/7 oz/ cups almonds, finely chopped
  • 200 g/7 oz/1 cup sugar
  • grated rind of 1 lemon
  • 90 ml/6 tbsp liqueur of your choice, traditionally Amaretto
  • 30 ml/2 tbsp lemon juice
  • 200 g/7 oz cooking chocolate


  1. Preheat the oven to 180°C/350°F/Gas 4. Put 300 g/11 oz/2⅓ cups flour on to the work surface. Make a hole in the middle and break in the eggs. Pour in the melted butter. Add a pinch of salt, then knead together to make a soft pasta dough.

  2. Roll the dough out on a floured surface as thinly as possible.
  3. Grease a 23 cm/9 in round cake tin or pan thoroughly with butter, then coat the inside with the rest of the flour.
  4. In a small bowl mix together the almonds, sugar and lemon rind.
  5. Cut the rolled-out pasta dough into narrow, even ribbons using a pasta wheel or sharp knife.

  6. Arrange a layer of pasta ribbons in the base of the cake tin, then sprinkle with some of the almond mixture. Sprinkle with some of the liqueur and cover with another layer of pasta ribbons. Continue until you have used up all the ingredients, ending with pasta ribbons.

  7. Cover the top of the pasta ribbons with a sheet of generously buttered baking parchment, then bake in the preheated oven for about 55 minutes, or until golden brown.
  8. Remove the cake from the oven and immediately sprinkle the top with the lemon juice. Run a blunt knife around the edge of the cake, then carefully remove it from the tin and leave it to cool.
  9. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then drizzle it over the cake. Serve warm or cold.