In the past I have cooked this as the centrepiece for a vegetarian meal. It is based on the rich pasta pies of Emilia-Romagna, which date back to the Renaissance.
Mix the dry ingredients together, make a well in the centre and add the butter and egg yolks. Gradually mix these in with your fingertips and gather the dough together into a ball, trying not to handle it too much. Cover and chill for 1 hour.
© 1995 Frances Bissell. All rights reserved.