Total Time: 1 hour

Maccheroni con le noci is a traditional dish from northern Lazio, the region of Rome. The dish is also made in other localities bordering. Traditionally it’s served on Christmas Eve. Originally it was served hot at the beginning of the meal. Then, because of the sweetness, has become an after dinner.

Proportions of the ingredients vary from place to place. Maccheroni can be any type and shape of pasta, but generally long pasta is used more.

Originally pane di miele was used, a mix of flour honey and oil. Now ciambelle al vino are more popular.

Ciambelle al vino are a mix of flour, oil (seed oil like sunflower is preferred), white wine and sugar, in about same proportions with a touch of baking soda or yeast. Again proportions may vary.

The dough mixed in a bowl is reduced to small cylinders and closed to form a donut. Use a baking sheet and bake at 350F until donuts color, about 15-20 minutes.



  • 6 ounces tagliatelle
  • 2 ounces ciambelle al vino grated
  • 2 ounces walnuts ground
  • 2 ounces cinnamon sugar
  • 2 ounces baking chocolate grated



Mix ciambelle and walnuts in one bowl.

Mix cinnamon sugar and chocolate in another bowl

Cook pasta a little overdone. Without draining pasta, so it stays wet, take some of the pasta from the pot and lay it in a layer in a baking dish or same shape container.

Sprinkle ciambelle and walnut mix over pasta and mix all. Then sprinkle chocolate cinnamon sugar mix and press down on the pasta.

Do a second layer same way and finally a third layer always pressing down on each one. Put a little more of the mixes on the top layer. Let rest. Maccheroni con le noci is served at room temperature. Cut portions like in a cake.


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