Easter-Monday Pasta Pie

Crostata di tagliolini

from PASTA MODERN: New & Inspired Recipes from Italy (Stewart, Tabori & Chang) by Francine Segan

Serves 8

Homey and comforting, this lovely pie comes together without much fuss. Thin egg noodles are layered with ham, cheese, and mushrooms; tiny peas scattered between the layers add a green burst of flavor. It's baked in the oven until beautifully golden, sliced like pie, and eaten at room temperature. It's traditionally baked on the Thursday or Saturday before Easter, to be eaten as part of the family picnics enjoyed on Italy’s national holiday the day after Easter "Angel Monday", Il Lunedi dell'Angelo.

Olive oil
1 small onion, minced
2 ounces pancetta or bacon, minced
8 ounces baby peas
Salt and black pepper
3/4 pound mushrooms, thinly sliced
1 clove garlic, minced
7 tablespoons butter, plus more for the pan
About 1/4 cup breadcrumbs
1 pound tagliatelle egg pasta, preferably Felicetti Monograno brand
4 tablespoons all-purpose flour
2 cups milk, warmed
1 cup chicken stock
About 1/2 cup grated Grana Padano cheese
3/4 pound mozzarella cheese, diced
8 ounces thinly sliced ham, cut into strips

Heat 1 tablespoon of oil in a small frying pan over medium high heat. Cook the onion and pancetta until softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper, set aside in a bowl.

In the same pan, heat 2 tablespoons of oil over high heat. Cook the mushrooms and garlic a minute or two, until tender. Season with salt and pepper, set aside.

Preheat the oven to 350° F. Butter an 8 to 9-inch nonstick spring-form pan and dust with breadcrumbs.

In another small pot, make the béchamel. Melt 4 tablespoons of butter over medium heat, stir in the flour and cook, stirring constantly with a wooden spoon, until smooth. Add the warm milk, and bring to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.

Cook the pasta in salted, boiling water 3 minutes less than package directions. Drain and toss with the stock. Layer the bottom of the prepared baking pan with 1/3 of the pasta, pressed into a level layer. Dot with 1/3 of the béchamel, sprinkle with 2 to 3 heaping tablespoons of grated Grana Padano cheese, scatter on all the pea mixture, then scatter over 1/3 of the diced cheese. Spread out a second level layer of pasta, dot with 1/3 of the béchamel, sprinkle with 2 to 3 heaping tablespoons of Grana Padano, and scatter on all the mushrooms and ham and remaining 2/3 of the diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot with the remaining béchamel, sprinkle with 2 to 3 tablespoons of Grana Padano and 2 to 3 tablespoons of breadcrumbs, and dot with 2 to 3 tablespoons of very thinly sliced butter.

Bake for about 25 minutes until set and golden. Let rest to room temperature before slicing.