Mostaccioli Recipe by Giuseppe Dell'Anno

Ingredients

• For the dough:
• 230g (1¾ cups) soft wheat 00 flour or plain (all-purpose) flour, plus extra for dusting
• 70g (1/3 cup) caster (superfine) sugar
• 20g (generous 2 tbsp) unsweetened cocoa powder
• ½ tbsp pisto (see the introduction for alternatives)
• ½ tsp bicarbonate of soda (baking soda)
• zest of 1 unwaxed organic orange
• 130g (scant ½ cup) clear honey
• 30g (2 tbsp) water
• 1 tsp vanilla bean paste
• For the filling:
• 60g (2¼oz) Rich Tea biscuits or other light, crisp sweet variety
• 1 tbsp unsweetened cocoa powder
• 50g (about 2½ cups) mixed candied peel, diced
• 50g (scant ½ cup) raisins
• 30g (¼ cup) toasted chopped hazelnuts
• 200g (7oz) quince paste
• 30g (2 tbsp) dark rum or Strega
• For the coating:
• 250g (9oz) dark chocolate chips or bar, broken into small pieces (50–55% cocoa solids)
• 1 tbsp vegetable oil (preferably corn or sunflower)