Check out our Bread bookshelf and save 25% on ckbk membership for Real Bread Week 🍞🥖
40
Medium
By Giovanni Pilu and Roberta Muir
Published 2012
These free-form tarts are called formagelle in Italian and pardulas in another Sardinian dialect, but in my dialect they’re casadinas and we traditionally make them for Easter. If you have a pasta machine, use it to roll the dough as thinly as possible; if you don’t, use a rolling pin. This recipe makes quite a few: it can easily be halved, but the tarts will keep well for a week covered and refrigerated – just warm them through in a 100°C oven for 10 minutes or so befo
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe