Home » The pastiera napoletana

The pastiera napoletana

Original recipe with step by step video

by Ada Parisi
5 min read
La pastiera napoletana, ricetta originale

How to make the traditional Neapolitan pastiera recipe at home

Today I'm going to show you how to make the Neapolitan pasta in its traditional recipe. The Neapolitan pastiera is one of the symbolic desserts of Easter: his notoriety goes far beyond the borders of Naples and Campania. By now the Neapolitan pastiera is loved all over the world. On my YouTube channel also find the VIDEO RECIPE step of the Neapolitan pastiera: per restare sempre aggiornati sulle mie video ricette iscrivetevi al mio YouTube channel. And you've already tried the recipe for SAVORY WHEAT PASTIERA? Is’ simple and delicious, A perfect Easter appetizer.

For me, the Neapolitan pastiera is one of those desserts that you absolutely cannot miss at Easter, and remember that should be done on time, because you have to wait at least two days before you taste it. And obviously, if you want a sweet or savory inspiration for the Easter holidays and Easter Monday, have a look at all my EASTER RECIPES. Among the typical Sicilian Easter recipes, I will cite only the EASTER CUDDURE And the BAKED CASSATA on all. And do not miss the VIDEO RECIPES DESSERTS stepping on my YouTube Channel. Have a good day!

My tips for a perfect Neapolitan pastries

Let's get to the usual Recommendations for making the perfect Neapolitan pastiera at home: do not use the vials with the chemical essence of orange. It would be a herresia. Legs on your shoulders and look for the real ORANGE BLOSSOM WATER, worth the trip. Remember, to best enjoy your pastiera, you have to prepare it with two or three-day ADVANCE, so that the cake has settled, the crust will soften and the flavors, amalgamating perfectly, give the best.

Do not you even think about replacing it with butter LARD, because the Neapolitan pastries are made with lard and is the consistency both taste the butter would change radically. The sheep must be CHEESE, The vaccine is a compromise for little educated palates.

To prepare the pastiera I used pre-cooked wheat. But If you want to use fresh wheat and not pre-cooked, You have to soak it first: You need 150 grams of fresh wheat to soak for three days before cooking, as I explain in the recipe.

The Doses that I give you are for two pastiere, a larger and a bit’ smaller: since it is not a sweet 'in a bowl', if you have decided to prepare the Neapolitan pastries you should make at least two, to amortize the time and effort. The pastiera in Naples is a traditional Easter cake, but now we could call “seasonally adjusted”, because in Campania restaurants or kitchen bell it is now all year: one more reason to enjoy it and prepare it whenever we feel like it! Have a good day!

La pastiera napoletana, ricetta originale


Portions: 12 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 6 voted )




500 grams of flour 00

3 whole eggs

200 grams of powdered sugar or extra fine granulated

200 grams of lard


400 grams of cooked wheat

300 ml whole milk

grated rind of one lemon organic

grated rind of one organic Orange

30 grams of caster sugar

20 grams of butter


the cooked corn and seasoned

500 grams of ricotta cheese

350 grams of extra fine granulated sugar

5 eggs

a tablespoon of organic vanilla extract
flower water

orange, to taste

grated rind of 1 lemon

a pinch of cinnamon

100 grams of mixed candied orange and citron

powdered sugar for garnish

butter and flour for the cake Pan


The pastiera napoletana

Before starting the long process of making the pastiera look carefully at the VIDEO RECIPE step by step. To prepare the Neapolitan pastries for Easter, the night before putting the ricotta, that must be piled high, to drain in a strainer covered with gauze, so do lose more excess water can. Obviously the ricotta should be gripped to drain in refrigerator and blanket.

Always the night before, preparing the pastry (photo 1) by mixing all the ingredients together until the mixture is smooth and firm: form a loaf, wrap in plastic wrap and store in the refrigerator so that you rassodi for good.

The following day, Cook the corn for the Neapolitan pastries over low heat in a saucepan with the milk, at citrus peel, the sugar and butter (3 photos). The corn should be cooked until the milk is absorbed and the mixture is creamy and not become dense enough. I recommend, low heat and stir frequently because the grain tends to stick to the bottom. Once ready, let cool the cooked grain for pastiera at room temperature (4 photos).


While the corn cooks, sieve the ricotta and mix with the sugar until the mixture is creamy and smooth (5 photos). Combine 4 eggs one at a time (6 photos), stirring vigorously, And then (7 photos) an egg yolk (keep the egg white).

Add the candied fruit, the grain, cinnamon, grated lemon zest and orange blossom water (put according to your taste but remember it is invasive and that cooking releases more flavor than raw, so do not overdo it). Add the cooked grain (8 photos) the ricotta cream. Finally, snow-whip the remaining egg white and incorporate it slowly into the dough with the help of a spatula.

The Neapolitan pastiera step by step

Preheat the oven to 180 degrees static. Grease and flour the cake tin. Roll out pastry on floured work surface to about 5 millimeters in height and line the bottom and the sides of the pan (9 photos). Prick the dough with a fork and pour the mixture of wheat, eggs and ricotta. Level it so that it is uniform (10 photo) and, with what's left of the pastry, making the strips to be placed on the Neapolitan pastries at crossroads. The pastiera not brush it with egg and milk as the tart, because it has very long cooking times and brushed too would tend to turn brown.

Cook the Neapolitan pastry for about an hour and, Once cooked, let cool the Neapolitan pastries in the oven switched off and with the door open seeds. Then, make yourself the peace of mind and wait for two to three days. Sprinkle the Neapolitan pastries with icing sugar before you taste it, and Bon Appetit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Carlo 31 January 2019 - 06:53

Hi Ada, I have some doubts that the mold used.
I have non-stick pans both round that square but are not aluminum. That round has the corrugated board while the square are smooth. which would you use? I advice to buy an aluminum (I've seen even disposable)?

Ada Parisi 31 January 2019 - 13:30

Hello Charles, then. The non-stick no use because you can line with plastic wrap. Consider that the mold for normally pastiera is slightly flared and rather low. Obviously round. I do not recommend the disposable, The fund tends to become too hard. ADA

Rosy May 30, 2015 - 19:41

Is’ in the oven that is ending to bake, I'll take her to my neighbor who invited us. She is Ukraine, its cuisine also, but appreciates very much our dishes.
If you are good you will also regard your Ada.
Buona domenica good cook,

Rosy May 31, 2015 - 12:40

A hit last night Ada, Thank you very much.
Now I just finished cooking the second, I hope you can wait to eat it, I'm not saying 3 days, It would be too demanding, but at least until tomorrow!
There were other desserts to dinner, taken from other guests, poor things……. :-)
Kisses to you nice Cook and thanks for the good impression that you made me do!

Rosy May 31, 2015 - 21:53

We did not, half is already gone….

Ada Parisi May 31, 2015 - 22:15

Rosy is the best compliment you could make me! If half is gone and before even then I'm happy! Pastiera is one of the desserts that give me more satisfaction! I embrace you strong!!!!

Anna Maria Casnedi June 6, 2014 - 18:41

Performed step by step… gorgeous came, perfect wonderfully good! Thanks, Thanks, Thanks!

Sicilians creative in the kitchen June 6, 2014 - 23:23

Thank you Anna! For the compliments and why tonight after reading your comment I'm going to bed happy! Have a nice weekend! ADA

Lucia April 25, 2014 - 12:58

ADA are just beautiful and inviting!!! See you soon

Sicilians creative in the kitchen April 25, 2014 - 20:29

Thank You Lucy! Is’ the first time you face the pastiera for Easter! I hope to have started a tradition! See you soon! ADA

Elly April 21, 2014 - 20:27

A dessert that I love. Last year the first time… This year he prepared my sister in law and has a sublime. I never tire of eating… so if by chance, There was another piece, I might consider if the recipe of Teresa is deserving as you say… hhehehe! I would say so looking! Hug!

Sicilians creative in the kitchen April 21, 2014 - 22:25

My darling, I have rifartela because here is over and for some! Is’ duration 2 days just right! A hug, When would you like to pastieriamo together! ADA

Andrea Arena April 21, 2014 - 00:34

Is’ my favorite dessert. Excellent recipe, I prepare the same way, unique variants: use ricotta, I keep it in the fridge and the next day consumption.

Sicilians creative in the kitchen April 21, 2014 - 15:09

Ciao andrea! I also use ricotta and I keep it in the fridge in a colander for excess water, but here in Rome and’ so dry that not a drop of serum easce… Happy Easter!

Andrea Arena June 7, 2014 - 10:45

Let the cassatelle, i.e., the cottage cheese turnovers. The dough is very simple: flour 00, water, little sugar, little melted butter, a pinch of salt and yeast q. b. It paves the dough and cut out the oval (the maximum size of turnovers, shall not exceed that of a pack of cigarettes, better if rather smaller. He puts on a spoonful of ricotta (preferably sheep) mixed with sugar (sugar to taste, the dough should be just barely sweet). Fold the dough to bundle by compressing the edges to make them stick and cut unnecessary border. FRY in abundant oil seeds and pass, immediately after, in sugar dusted with cinnamon. To improve adhesion of edges, wipe your finger slightly wet with water, collapse energetically with a glass and cut away the excess edge, at this point, It is better to go over the entire length of the border by squeezing it between thumb and forefinger. While FRY, must be taken with great delicacy, When they will just Goldens, take them out of the oil. Be careful not to exceed in cooking, should be just barely golden brown.

Sicilians creative in the kitchen June 7, 2014 - 13:35

Andrea, Thanks for the recipe. Will try them just back the cool, because I'm not using ricotta in summer more by good siciliana. Have a nice weekend! ADA

Rosalia April 20, 2014 - 11:43

Hello dear, I wanted to ask you many wishes for a peaceful and joyful Easter. A strong embrace ^ – ^

Sicilians creative in the kitchen April 20, 2014 - 11:53

Rosaliaaaa! Many best wishes! A hug!

Marina April 19, 2014 - 19:40

My dear Ada tu non sei brava, more!!! A big kiss and good luck!!!

Sicilians creative in the kitchen April 19, 2014 - 23:33

Thanks Meri, you make me blush! Happy birthday, a hug, ADA

Nancy Amato Avalone April 19, 2014 - 15:11

My mom and all my Aunts are gone a long time I always recreate their holiday recipes was missing this one. Thank you. Happy Easter

Sicilians creative in the kitchen April 19, 2014 - 15:31

I'm so happy that you can rembember us your italian beginning also with my recipes! Thank you for telling me it! Have a good Easter, ADA

Cody Dalton April 19, 2014 - 15:03

Glad you liked, and glad I accompanied on this journey of taste. But don't go overboard with compliments, that wouldn't merit: are, like you, one who enjoys. :)
Happy birthday, See you soon.

Sicilians creative in the kitchen April 19, 2014 - 15:29

Hi Teresa!!!! Wait when I'll try to do the casatiello and Baba! You are good because you have fun and you don't take it seriously, and some compliments every now and then doesn't hurt! A hug, delicious Easter. ADA

Dolly April 19, 2014 - 12:09

Hello, beautiful cake and delicious recipe. I, as every year, I will just buy the kit to take home the pastiera napoletana (sold in supermarkets, with cooked wheat etc.), and how good, I don't know if that's how you made this. Congratulations!!

Sicilians creative in the kitchen April 19, 2014 - 12:16

Hi Nuccia, Watch is not difficult, as you can see from the recipe. Maybe next year, If you like, try it and let me know! I wish you a peaceful Easter, ADA

Anna April 19, 2014 - 11:56

ADA are beautiful both , Happy Easter .

Sicilians creative in the kitchen April 19, 2014 - 12:17

Hi Anna, Thanks! I have a clear preference for the lower rectangular, I think baked better. Happy Easter, a hug, ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.