Sift the flour onto your work surface and add a pinch of salt. Make a well in the center so you can see the work surface.

Add the butter and sugar to the center. Work the butter and sugar together by hand until combined.

Continue mixing and add the water.

Knead until you have a dough ball. To make it smoother, lightly dust the work surface with a little flour. Cover with plastic wrap and refrigerate for 1 hour.

In a separate bowl, sift the ricotta and add the sugar. Mix until smooth and refrigerate for about 1 hour.

Take the bowl with the ricotta and sugar, mix again, and add the cooked wheat, stirring to combine. In another bowl, beat the eggs and add the orange blossom water. Combine everything and mix well.

Take the dough and divide it into two parts, one larger than the other. Roll out the larger piece with a rolling pin on a lightly floured surface to about 1/8 inch (3 mm) thick. Roll the dough onto the rolling pin.

Unroll the dough over a 9-inch (20 cm) flared pastiera pan (no need to grease or flour it). Press the dough into the bottom and sides, trim the excess by rolling the pin over the edges, then neaten the edges with a small knife. Prick the base with a fork.

Pour the filling into the crust and gently tap the pan on the counter to remove any air bubbles. Roll out the remaining dough and cut 7 strips, each 1/2 to 3/4 inch (1–2 cm) wide. Lay 4 strips across the pie, extending slightly over the edges, then lay the remaining 3 strips on top to form a lattice, again reaching the edges. Trim any excess dough.

The pastiera is now ready to bake in a preheated conventional oven at 350°F (180°C) for about 50–55 minutes on the lowest rack.