Neapolitan pastiera

To prepare the pasta frolla, combine 300g of 00 flour and 100g of granulated sugar in a large bowl. Add 150g of cold unsalted butter, cut into small cubes, and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

Make a well in the center and add the 50g whole egg, 36g of egg yolks, and 5g of lemon zest. Mix with a fork, then gently knead until the dough just comes together. Do not overwork the pasta frolla. Form into a disc, wrap in plastic film, and refrigerate for at least 30 minutes.

For the wheat berry mixture, place the 300g of cooked wheat berries in a saucepan with 150g of milk, 20g of unsalted butter, and 3g of lemon zest. Cook over low heat, stirring frequently, until the mixture thickens and the milk is absorbed, about 10-15 minutes. Set aside to cool completely.