the original recipe step by step – Gordon Ramsay’s version

Paste di meliga

The Paste di meliga I'm treats delicious! Cookies typical of Piedmontese pastry, in particular of the Cuneo area . Made based on corn flour, butter, eggs, sugar and lemon peel, in the sac a poche; which are characterized byrough appearance And rustic , one crumbly consistency And melting to the bite it's a taste understood exquisite. A unique goodness it has ancient origins in Piedmont countryside, when in time of famine , the peasants, began to mix with the flour '00 (more expensive and rarer) the very fine corn wheat ; from a need of the moment they gradually became a real cornerstone of the area, also known as melia pastes, in dialect "corn“; much loved today all over Italy! You want prepare them at home? Here is for you Recipe And tricks illustrated step by step to obtain the Best ever corn biscuits! own like them that you buy in the best artisan pastry shops in Piedmont!

Paste di meliga

Like any traditional preparation, there are different versions! What I give you today is there Original recipe from the Paste di meliga, taken from multiple sources compared and designed for a perfect home execution! It's about a easy preparation. The ingredients come simply mounted together, but be careful. The secrets to a great result are: use a very fine corn flour ; this will allow you to get a soft dough that is to say nor too hard (from having difficulty with the sac a poche) nor excessively soft (to miss the typical rustic structure). Follow all the advice and you will see what a result! Perfect for all occasions, from a dessert after dinner to be enjoyed with a good Barolo , liqueur or hot chocolate! To one snack afternoon, at one Breakfast delicious; the pastes of corn are also ideal from wrapping and gifting at Christmas, Yes they keep for a very long time!

Discover also:

I Baci di dama (the original Piedmontese recipe for paired biscuits)

Paste di meliga recipe


Preparation Cooking Total
2 minutes 10 minutes 12 minutes


Quantity for 30 pieces
  • 250 grams of flour '00
  • 130 gr of super fine corn flour
  • 250 gr of high quality butter
  • 1 large egg
  • 1 large yolk
  • 120 grams of sugar
  • grated zest of 1 lemon
  • vanilla
  • a pinch of salt


How to make Paste di meliga (corn biscuits)

First of all, whip the butter with the sugar, vanilla and lemon, until the mixture is frothy and clear.

Then add the eggs one at a time and continue to whisk at high speed until the mixture blends perfectly.

Finally add the flours previously mixed together with a pinch of salt.

Whip for a few more seconds to mix everything well. The mixture must be smooth, soft and free of lumps, but above all workable in sac à poche.

If you feel it too hard, upright a little more with the whips, until you get a soft base:

dough for cornmeal pastes

Finally add the dough into a pastry bag with a 1 cm star nozzle mounted and make your biscuits directly in a lined oven tray: forming circles:

how to make pasta di meliga

Then place the trays in the fridge for 20 minutes before baking, this will allow you to have a perfect shape!

Finally, bake in the oven at 180 ° in the central part for about 15 minutes (be careful, always evaluate according to your oven) if you see that they become too brown, remove them a couple of minutes before! On the contrary, if they are not golden, leave them 1 – 2 minutes more!

Remove from the oven and let cool off the pan for at least 30 minutes.

Yours are ready Paste di meliga

corn paste

You can keep in a cookie jar or tin box for about 1 month!


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