Neapolitan mostaccioli

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Neapolitan mostaccioli

The mostaccioli, along with Roccocò are a Christmas ritual for each Neapolitan; enjoyed in the warmth of the family fire are literally delicious!


  • Flour 500g

  • sugar 300g

  • water 150 gr

  • Cocoa 30 g

  • 1 teaspoon of vanilla extract

  • ammonia 5 gr

  • pisto (mixed pounded spices) 12 gr

  • ground almonds 150g

  • ½ teaspoon of cinnamon

  • honey 30 gr


For the icing

  • Dark chocolate 700 gr

  • water 120 gr.


  1. Mix the flour with the sugar, vanilla, cinnamon, ammonia, cocoa and pisto basting occasionally with water to mix well; add honey and finely chopped almonds and knead again until you get a fairly soft dough.

  2. Let it rest for about 30 minutes then take the dough and roll it out with a rolling pin into a sheet thickness of about 1.5 cm then cut into strips and cut the strips creating the rhombuses.

  3. Knead again the scraps of advanced dough and create other rhombuses.

  4. Place the Mostaccioli on a greased baking sheet, brush them with fresh water and cook in preheated oven at 180 ° C for 15 minutes.

  5. Meanwhile, prepare the glaze: In a saucepan, melt the chocolate in a double boiler along with 120 grams of water, immerse totally mostaccioli in chocolate and put them to dry on a wire rack in the oven, but still warm and with the open door.

  6. Serve cold.

Preparation time: 1 hours, 0 minutes, 0 seconds