Angel Hair Pasta and Almond Pie

Torta Ricciolina

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is a recipe I learned from Margherita Simili, a good friend and award winning baker from Bologna. The pie is intended to resemble noodles with Bolognese meat sauce. The cocoa covered almond mixture represents the chunks of meat. The dessert is not simply an interesting conversation piece but an excellent moist pie. The original recipe calls for candied citron, which I personally have never been very fond of, so I’ve substituted homemade candied oranges which I find more appealing.