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Ingredients

• Dough
• 8 cups all-purpose flour, sifted
• 2 cups suet or lard
• 1 3/4 cups cold water, more if needed
• 2 tablespoons fine salt
• 1/2 cup honey
• Filling
• 2 cups semolina
• 1 3/4 cups whole milk ricotta
• 2 cups confectionary sugar
• 2 large eggs
• 3/4 cup candied fruit, chopped
• 3 teaspoons vanilla extract
• 2 pinches cinnamon
• 7 oz. distilled water, as needed
• Salt to taste
• Egg Wash
• 1 egg, beaten with the water
• 2 tablespoons water, as needed
• Other things needed
• Pasta machine

Description

A Crispy Pastry Consisting Of Hungreds Of Layers Filled Sweetened Ricotta And Semolina. This Recipe Was Taken From An Antique Cook Book Given To Me By Chef Antonio Cannavacciuolo…

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