Collection: Pastiera Pan

The pastiera ruoto is the traditional Neapolitan mold: shallow, wide, with slightly flared edges that give the pastiera its characteristic shape. The size of the ruoto affects the baking process, the height of the filling, and the ratio of pastry to cream. Mamù produces the pastiera ruoto in white aluminum directly in Italy, in the same dimensions used by Neapolitan families for generations.

Available in eleven sizes, from the smallest for small families to the largest for large Easter lunches.

Why the pastiera ruoto must be made of white aluminum

The white aluminum isn't an aesthetic choice. It conducts heat evenly across the entire base and edges: the wheat and ricotta cream cook evenly without burning the edges. Natural aluminum, without a non-stick coating, develops a layer with each baking session that makes it easier to remove the pastry from the bottom.

The Mamù baking pan has an iron handle: remove it safely from the oven even when full, without acrobatic oven mitts. The iron gets hot during baking, so always use oven mitts.

How to choose the right size for your pastiera pan

Traditional Neapolitan pastiera requires a filling about 4-5 cm thick. If the pan is too large for the amount of dough, the filling will be thin. If the size is too small, the filling will overflow during cooking.

• Small sizes (20-22 cm): for 6-8 people, a pastiera with a thick filling and classic proportions
• Medium sizes (24-26 cm): for 10-12 people, the most popular size in Neapolitan families
• Large sizes (28-32 cm and above): for large lunches, pastiera gifts, and festive tables

If this is your first time making pastiera, start with the 26 cm size. You'll find it in almost all traditional recipes; it works with standard quantities.

Other uses for the ruoto throughout the year

The low, wide shape of the white aluminum ruoto also works for open tarts, rustic pizzas, Christmas savories, and any dish with a wide shortcrust pastry base and a light filling. In Campania, it's used for casatiello, escarole pizza, and baked frittatas.

For tarts with a shortcrust pastry grid, choose a tart pan with a smooth edge: the pastry strips can be cut and positioned more precisely.

How to clean and store the ruoto

Wash the white aluminum ruoto by hand with hot water and a soft cloth. The dishwasher oxidizes the aluminum and makes it dull. Avoid abrasive sponges. Dry it before storing to avoid moisture stains. The Mamù wheel lasts for years and improves with every use.