Acini di Pepe

Acini Di Pepe Recipe

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This recipe was prepared by Peggy Mintus for the Tea Party celebration of the Curious Cuisiners November 2015 meeting.
Peggy notes "This is not tapioca!"

Recipe is from a good Italian friend.


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Stove Top


  • 1 can(s)
    (16oz) mandarin oranges, drained
  • 1/2 lb
    acini noodles=1-1/4 cups
  • 1/2 c
    salad oil
  • 1 can(s)
    (16oz) chunk pineapple (save juice)
  • 1 can(s)
    (16oz) crushed pineapple (save juice)
  • 1 c
  • 2 Tbsp
  • 1/2 tsp
  • 2
    eggs, beaten
  • 1 tsp
    lemon juice
  • 1 oz
    (13) container of cool whip

How to Make Acini di Pepe


  1. Cook the pasta until firm, not mushy. Drain, place in a bowl. Add oil.
  2. Put 1-3/4 cup pineapple juice in a saucepan. Add the sugar, flour, salt and beaten eggs. Cook until thickened.
  3. Add the lemon juice and cook a bit more. Add this mixture to the pasta, stir in the mandarin oranges, pineapple and cool whip.
  4. Cover and refrigerate for a few hours before serving. Enjoy!

Printable Recipe Card

About Acini di Pepe

Course/Dish: Fruit Appetizers, Cocktails
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom

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