Dough
"2 cups of wheat flour"
"1/2 cup of butter"
"2 eggs"
"1/2 teaspoon of salt"
"1/2 teaspoon of cumin"
"Filling"
"1/2 cup of chopped onion"
"2 tablespoons of margarine"
"1 clove of garlic, minced"
"Salt and pepper to taste"
"2 cups of diced tomatoes"
"1 tablespoon of wheat flour"
"1/2 cup of milk"
"1/2 pound of cooked chicken, shredded"
"1/4 teaspoon of nutmeg"
"1 package of rigatone pasta"
"2 egg yolks"
"3 tablespoons of water"
Dough
"2 cups of wheat flour"
"1/2 cup of butter"
"2 eggs"
"1/2 teaspoon of salt"
"1/2 teaspoon of cumin"
"Filling"
"1/2 cup of chopped onion"
"2 tablespoons of margarine"
"1 clove of garlic, minced"
"Salt and pepper to taste"
"2 cups of diced tomatoes"
"1 tablespoon of wheat flour"
"1/2 cup of milk"
"1/2 pound of cooked chicken, shredded"
"1/4 teaspoon of nutmeg"
"1 package of rigatone pasta"
"2 egg yolks"
"3 tablespoons of water"
Dough
Preheat the oven to 180°C
Mix the flour with the butter until a crumb forms
Add the eggs, salt, and cumin; knead until smooth
Wrap in plastic film and refrigerate for 30 minutes
Filling
Saute the onion in margarine
Add the garlic, tomatoes, and seasonings; cook for a few minutes
Add the flour dissolved in milk and stir vigorously
2 Pound the chicken with salt, nutmeg, and pepper; mix well
Stir for 3 minutes and set aside
Cook the rigatone pasta halfway through the cooking time
Drain and place under cold running water to stop cooking
Arrange on a baking sheet and drizzle with oil
Assembly
1 Open half of the dough and line the bottom and sides of a removable-bottom form
Place the cooked rigatone pasta alongside each other. Reserve
Fill the rest of the pasta with the chicken mixture; reserve
Spread the remaining filling over the pasta in the form and cover with the filled dough
2 Open the rest of the dough and cover the torte
Brush the torte with a mixture of egg yolks and water, making holes with a fork
Bake in the oven and serve.
