Noto Pie

Name: Noto Pie
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 8
Ingredients: Remilled durum wheat semolina 3 &frac18; cups; Water 1 cup; Fresh brewer's yeast 1 ½ tsp; Fine salt 1 ¼ tsp; Extra virgin olive oil 2 tbsp; Rigatoni 8.8 oz; Pork ground 8 oz; Pork ground 8 oz; White wine 0.7 oz; White onions 0.7 oz; Cauliflower 2 ½ cups; Cow's milk ricotta cheese 0.8 cup; Tomato paste 8 tbsp; Caciocavallo cheese 4.25 oz; Pecorino cheese to grate 1.5 oz; Bay leaves 2 leaves; Water 2 ½ cups; Extra virgin olive oil to taste

it fr es de br

Difficulty: Average
Prep time: 25 min
Cook time: 1 h 20 min
Serving: 8
Cost: Average
Note + 3 hours of leavening

PRESENTATION

The pasticcio of Noto is, honestly, a true gem among traditional Sicilian recipes—especially when families in Sicily gather for those big festive celebrations. And you know what? Originating from the colorful town of Noto, this Sicilian baked pasta really nails that rustic feel with just the right touch of elegance. It's got this big pasta shell packed with tender rigatoni, all wrapped up in a rich, moist meat ragù. Seriously, good stuff.

Here's the thing: caciocavallo cheese gives it this strong, really really good flavor, while the ricotta keeps everything creamy and smooth—just what you want. These ingredients, classics in Noto cuisine, totally evoke a true sense of home. Once it’s baked to a golden perfection, it becomes the star of Sicilian pasta bakes, especially during Christmas or big family gatherings.

This dish? It's got that unique flair of regional Italian dishes from Sicily. Instead of just mixing pasta and sauce, the pasticcio of Noto is layered so meticulously, each bite turns out both rich and comforting. The flavors blend beautifully—from the sweet tomatoes in the ragù to the savory cheese—and the soft ricotta perfectly balances everything out. Pretty much.

It’s the kind of dish that draws everyone to the table, sparking conversations and encouraging second helpings, which is great. Compared to other baked pastas with meat sauce, the pasticcio of Noto feels way way more special, thanks to its regional cheeses and that magical way the pasta shell holds everything together. No surprise, really, that this Italian meat and pasta dish is cherished at festive tables across Sicily.

For those who appreciate Sicilian culinary traditions, or just love a satisfying meal, this dish is a must-have centerpiece during celebrations. It’s a culinary experience that totally captures the heart of Sicily—bringing warmth and joy to every gathering. Honestly, can't go wrong with it.

INGREDIENTS

Ingredients for the Dough: Remilled durum wheat semolina 3 ⅛ cups (500 g); Water 1 cup (250 g); Fresh brewer's yeast 1 ½ tsp (7 g); Fine salt 1 ¼ tsp (7 g); Extra virgin olive oil 2 tbsp (25 g)

for the Filling: Rigatoni 8.8 oz (250 g); Pork 8 oz (225 g) - ground; Pork 8 oz (225 g) - ground; White wine 0.7 oz (20 g); White onions 0.7 oz (20 g); Cauliflower 2 ½ cups (250 g); Cow's milk ricotta cheese 0.8 cup (200 g); Tomato paste 8 tbsp (120 g); Caciocavallo cheese 4.25 oz (120 g); Pecorino cheese 1.5 oz (40 g) - to grate; Bay leaves 2 leaves; Water 2 ½ cups (600 g); Extra virgin olive oil to taste

Preparation

How to prepare Noto Pie

In a large bowl, pour the semolina, crumble in the fresh yeast 1 and add the water slowly while kneading with one hand 2. Continue to work the dough and add the salt 3.

Then pour in the oil 4 and finally transfer the mixture to the work surface. Knead for a few minutes until the dough becomes compact and soft 5. Transfer it to a bowl 6, cover with plastic wrap and let it rise for about 3 hours at a maximum temperature of 79-82°F, away from drafts.

Meanwhile, cook the cauliflower in plenty of unsalted water 7 and let it cook until tender, which will take about 20 minutes, depending on its size. In the meantime, prepare the ragù: clean and chop the onion 8 and place it in a pan with a little warmed oil 9.

Sauté for a few minutes, stirring occasionally 10, then add the ground meat 11 and break it up with a wooden spoon as it browns. Deglaze with white wine and let it evaporate 12.

Now add the tomato paste 13. Mix everything together, add the bay leaf 14 and dilute with water 15.

Cover with a lid and cook gently for at least an hour, adjusting salt at the end 16. Once the ragù is ready 17 proceed by mashing the cauliflower with a fork 18.

Cook the pasta 19, ensuring it is drained al dente. Dress the pasta with the ragù 20 and the mashed cauliflower 21.

Season with grated caciocavallo cheese 22, grated pecorino cheese 23, and ricotta 34.

Mix everything well 25 and set aside. Take the dough and set aside a smaller ball to make the cover 26. Roll out the rest of the dough with a rolling pin 27.

It should reach a thickness of about 0.6 inches 28. Take a flared mold measuring 6.3 inches at the bottom, 8.7 inches at the top, with a height of 4.7 inches. Brush with oil up to a little more than half of its depth 29. Line the inside with the dough sheet 30, making sure it adheres well to the bottom and sides.

Fill with the pasta 31, then roll out the remaining dough to place it on top as a cover 32. Seal the edges well by pinching them to create a cord 33.

Pierce the surface with a fork and then brush the surface of the pie with oil 34. Bake in a preheated static oven at 392°F for about 35 minutes. Once done, remove from the oven 35, let it cool slightly, and unmold your Noto pie 36.