Per 6 persone mescolo 2 etti di farina di grano tenero tipo “00” e 2 etti di semola di grano duro. Faccio la fontana, unisco 4 uova intere e impasto formando un panetto.

Dopo 15 minuti di riposo lo stendo con il mattarello e formo i tagliolini.

In questa ricetta uso la chitarra, uno strumento che non fa parte della nostra tradizione veneta ma mi permette di farli tutti dello stesso spessore.

Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about10 Minutes

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)