Impasto della Torta Pasqualina (Savory Easter Pie Dough)

The Torta Pasqualina originates from Liguria, Italy, and is a traditional Easter dish with layers of delicate dough and a rich filling of greens, ricotta, and whole eggs. Historically, the dish involved crafting 33 ultra-thin pastry layers, symbolizing the years of Jesus’ life. Today, the dough preparation is simplified while maintaining the traditional charm.

Let me show you how I make this iconic dough from my own personal experience, emphasizing its versatility and ease for beginners. Here’s everything you need to know.

What to Expect

This dough should be pliable, smooth, and easy to stretch. After baking, it crisps up beautifully, offering a delicate crunch while remaining sturdy enough to hold the filling.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: N/A
• Rest Time: 1 hour
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Moderate
• Servings: Dough for 1 pie (serves 6-8)
• Calories (per serving): ~110
• Cuisine: Italian (Liguria)
• Course: Pastry Base for Main Dishes
• Estimated Cost: Low

Ingredients

• 300 g (2 cups) all-purpose flour
• 2-3 tbsp olive oil
• 1/2 tsp salt
• ~120 ml (1/2 cup) lukewarm water
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Torta Pasqualina  now.

Equipment Needed

• Mixing bowl
• Rolling pin
• Pastry brush
• Cling film or damp cloth
• Knife
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Torta Pasqualina  now.

Step-by-Step Instructions

1. Combine Dry Ingredients

• Place flour and salt in a large mixing bowl. Create a well in the center.

2. Incorporate Liquids

• Gradually add olive oil and water into the well, stirring with a fork or your hands. Mix until the dough starts to come together.

3. Knead the Dough

• Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. Add a little more water or flour as needed for consistency.

4. Rest the Dough

• Form the dough into a ball, cover it with cling film or a damp cloth, and let it rest at room temperature for at least 1 hour. This makes it easier to roll out thinly.

5. Roll Out the Dough

• Divide the dough into 2-3 portions depending on your desired thickness. Roll each portion into a thin, even layer, aiming for transparency without tearing.

Tips & Variations

1. Oil Substitution: For a richer dough, use melted butter instead of olive oil.
2. Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking mix.
3. Herbed Dough: Add 1 tsp of dried herbs (e.g., oregano or thyme) to the flour for extra flavor.
4. Short on Time? Use store-bought puff pastry as a quick alternative, though it alters the texture slightly.

• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Torta Pasqualina  now.

Nutritional Information (Per Serving)

I hope this guide has made preparing Impasto della Torta Pasqualina less daunting and inspired you to bring a piece of Ligurian tradition to your table. Have you tried making this dough before? Was this guide helpful? Please, let me know your honest thoughts in the comments below, I’d love to hear from you!