Pasta dishes are just always delicious!
Sift flour onto a work surface or possibly into a large baking bowl. Sprinkle sugar on top and press a bulge in the center. Pour in butter. Mix the egg yolks and whole egg and pour into the hollow, mixing gradually. Add grated lemon or possibly orange zest and salt and knead everything together by hand into a soft smooth dough. Shape the dough into a ball, wrap in plastic wrap and leave in the refrigerator for at least half an hour. 2.
Preheat the oven to 200 °C. 3.
For the filling, mix the ricotta in a large baking bowl until creamy. Add 110 g sugar and mix in the egg yolks in order. Add a tiny bit of candied orange peel, juice of one lemon, cinnamon, grated lemon peel and rum. In another baking bowl, whip two egg whites with 20 g sugar until stiff peaks form and fold in.
4. bring milk to a boil in a small saucepan and simmer noodles together with a pinch of cinnamon, a pinch of salt and 20 g sugar over low heat until all milk is absorbed. Cool. Finally, stir pasta into the ricotta mixture.
5. dust work surface with flour and roll out two-thirds of the dough in a circle. The dough discs must be large enough to cover the bottom and sides of a 26 cm ø baking dish. Butter the baking pan, pour in the dough and press it well on the bottom and walls. Dough
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