Torta Di Pasta Recipes

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RICOTTA TART: TORTA DI RICOTTA



Ricotta Tart: Torta di Ricotta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

Steps:

  • For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
  • For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
  • Preheat the oven to 350 degrees F.
  • Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
  • In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

THE SWEETEST PASTA YOU'LL EVER EAT RECIPE BY TASTY



The Sweetest Pasta You'll Ever Eat Recipe by Tasty image

Use your leftover pasta to make dessert! This Croatian dessert pasta, called stonska torta, features tube-like noodles, such as ziti or penne, tossed in a mixture of ground nuts, and grated chocolate, all wrapped up in a pastry dough and topped with fresh berries.

Provided by Tikeyah Whittle

Categories     Desserts

Time 2h55m

Yield 10 servings

Number Of Ingredients 25

3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
⅓ cup olive oil
1 tablespoon apple cider vinegar
2 large eggs
¼ cup cold water, plus more as needed
2 cups raw almonds
1 ½ cups raw walnut
1 cup granulated sugar
2 teaspoons ground cinnamon
4 oz bakers chocolate, finely grated
1 lb ziti pasta, or penne pasta, cooked until al dente and cooled
1 tablespoon olive oil
1 lemon, zested
lemon, juiced
2 tablespoons dark spiced rum
6 large eggs
2 teaspoons vanilla extract
8 tablespoons unsalted butter, softened, cut into small pieces
2 tablespoons unsalted butter, melted
nonstick cooking spray
2 tablespoons powdered sugar
½ cup blueberry
½ cup raspberry
½ cup strawberry

Steps:

  • Make the dough: In a large bowl, stir together the flour and salt.
  • In a medium bowl or liquid measuring cup, whisk together the olive oil, apple cider vinegar, and eggs.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients, along with ¼ cup (60 ml) cold water. Mix together with a spoon or spatula until well combined. Add more cold water as needed, 1 tablespoon at a time, until the dough begins to come together.
  • Use your hands to knead the dough in the bowl until most floury bits are incorporated. Turn the dough out onto a clean surface and knead for 1-2 minutes, until smooth and supple. Return to the bowl and cover with plastic wrap. Let rest for 30 minutes.
  • While the dough rests, make the filling: Add the almonds and walnuts to a food processor and blend until finely ground. Transfer to a large bowl.
  • Add the granulated sugar, cinnamon, and grated chocolate to the bowl with the ground nuts and mix well.
  • In a separate large bowl, toss the cooked ziti with the olive oil, lemon zest, lemon juice, and rum until well coated.
  • In a medium bowl, whisk together the eggs and vanilla until smooth.
  • Preheat the oven to 350˚F (180˚C).
  • On a lightly floured surface, roll out the dough to a 24-inch circle, about ¹⁄₁₆-inch thick.
  • Lightly grease a 10-inch springform pan with nonstick spray and dust with flour.
  • Center the dough over the pan, making sure there is equal overhang on all sides. Press the dough against the bottom and sides of the pan so it lays flush, working gently so the dough doesn't tear.
  • Sprinkle about ⅓ of the nut mixture over the dough in an even layer. Top with ½ of the pasta, then another ⅓ of the nut mixture. Dollop 4 tablespoons of softened butter all over the nut mixture. Repeat to make another layer with the remaining pasta, nuts, and butter.
  • Pour the beaten egg mixture over everything, making sure it seeps down through the pasta layers. Press down with a spatula to release any air pockets. Fold the overhanging dough over the filling. Brush the top with the melted butter.
  • Bake for 70 minutes, until the crust is golden brown. Remove from the oven and let cool for 15 minutes.
  • Invert the stonska torta onto a cutting board or serving platter. Release the springform, then remove the ring and bottom of the pan.
  • Dust powdered sugar on top and garnish with the blueberries, raspberries, and strawberries. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 931 calories, Carbohydrate 98 grams, Fat 50 grams, Fiber 7 grams, Protein 24 grams, Sugar 25 grams

TORTA DI PASTA



Torta Di Pasta image

Make and share this Torta Di Pasta recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces spaghetti
1/2 cup sun-dried tomato packed in oil, drained and chopped
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 cup grated parmesan cheese
3/4 cup grated fontina
1 tablespoon unsalted butter
1 tablespoon olive oil

Steps:

  • Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
  • In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
  • Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
  • Invert the torta onto a platter. Cut into wedges and serve at room temperature.

Nutrition Facts : Calories 364.9, Fat 18.1, SaturatedFat 8.2, Cholesterol 176.2, Sodium 977.8, Carbohydrate 31.6, Fiber 1.8, Sugar 1.3, Protein 18.7

ITALIAN TORTA WITH MASCARPONE, GORGONZOLA, AND WALNUTS



Italian Torta with Mascarpone, Gorgonzola, and Walnuts image

This savory spread is served in the form of a cake and served at Christmas and New Year's parties in Italy. It's decadent spread on bread or crackers. It is usually served with mostarda di frutta (candied fruit in a spicy, sweet syrup). If you can't find that, serve with crisp pears and honey. If you like, you can use sprigs of rosemary, some cinnamon bark, or sticks to decorate a forest scene on the top.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian     Desserts

Time 1h20m

Yield 12

Number Of Ingredients 5

1 ½ cups creamy Gorgonzola cheese, diced into small cubes
2 tablespoons brandy
2 cups shelled walnuts, divided
1 cup mascarpone cheese
1 cup whipping cream

Steps:

  • Line a loaf pan with plastic wrap.
  • Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
  • Chop about 1/2 of the walnuts.
  • Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
  • Refrigerate torta for at least 1 hour, or overnight.
  • Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 3.3 g, Cholesterol 73 mg, Fat 35 g, Fiber 1.3 g, Protein 9.3 g, SaturatedFat 14.2 g, Sodium 228 mg, Sugar 0.5 g

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