Dough
2 cups of wheat flour
2 eggs
1/2 cup of butter
1 teaspoon of salt
1 teaspoon of paprika
Refilling
1 package of macaroni rigatone
1/2 cup of finely chopped onion
2 tablespoons of margarine
1 minced garlic clove
2 cups of tomato, peeled and seeded
1 tablespoon of wheat flour
1/2 cup of milk
1/2 pound cooked chicken breast, shredded
2 egg yolks
3 tablespoons of water
1 teaspoon of ground ginger
1/2 teaspoon of nutmeg
Salt and chopped parsley to taste
Dough
2 cups of wheat flour
2 eggs
1/2 cup of butter
1 teaspoon of salt
1 teaspoon of paprika
Refilling
1 package of macaroni rigatone
1/2 cup of finely chopped onion
2 tablespoons of margarine
1 minced garlic clove
2 cups of tomato, peeled and seeded
1 tablespoon of wheat flour
1/2 cup of milk
1/2 pound cooked chicken breast, shredded
2 egg yolks
3 tablespoons of water
1 teaspoon of ground ginger
1/2 teaspoon of nutmeg
Salt and chopped parsley to taste
Dough: Mix flour with butter until it forms a crumbly mixture
Add the egg, salt, and paprika and knead until it forms a smooth dough
Wrap in plastic film and refrigerate for 30 minutes
Refilling: Sauté the onion in margarine
Add garlic, parsley, tomatoes, and cook for a few minutes
Add the flour dissolved in milk and stir vigorously
Add the chicken, season with salt, ginger, nutmeg, and parsley
Stir for 3 minutes and reserve
Cook the macaroni until it's half-cooked, then drain and rinse under cold running water
Spread on a baking sheet and drizzle with oil
Assembly: Open the dough with a rolling pin and line the bottom and sides of a removable-bottom pan
Arrange the cooked macaroni in two rows. Reserve
Refill the remaining macaroni with the chicken mixture and reserve
Spread the remaining filling over the macaroni in the pan and cover with the filled dough
Open the remaining dough and cover the cake
Decorate the surface with a egg white glaze made from the leftover dough and drizzle it over the cake
Brush the cake with the egg yolk mixture and make small holes with a fork
Bake in a medium preheated oven.
