• Preheat the oven to 190°C (375°F).

Make the tagliolini:

• Place the flour on your work surface.
• Next make a large well in the flour and put your eggs in the well.
• Whisk the eggs with a fork and then gradually incorporate the flour into the eggs with the fork.
• When the dough is too stiff to work comfortably with a fork, work in the rest of the flour with your hands.
• Knead the dough for about 5 minutes until it is smooth and elastic.
• Form the dough into a ball, cover and allow to rest for about a half an hour while you prepare the crust.

Make the crust:

• Process the butter and sugar together until well blended.
• Add the egg and blend in.
• Whisk the flour and baking powder together.
• Add to the food processor and process until fully blended.
• Remove the dough, form into a ball, cover and let rest while you prepare the cake filling.

Make the filling:

• Finely chop the almonds and candied orange together, by hand or using a food processor.
• Mix in the sugar, and the lemon zest.
• The filling should have a powdery, grainy consistency.
• Set aside.
• Continue making the tagliolini:
• Divide the dough into four pieces.
• Work with one piece at a time and keep the other pieces covered.
• Use your hands to roll each piece to about 10 cm by 25 cm (4 by 10 inches).
• Pass the dough through the pasta machine on the widest setting.
• Fold the dough over and pass through the widest setting again, repeatedly, until it's smooth and silky, with smooth edges.
• Reduce the width setting and pass the dough through the pasta machine again.
• Continue to reduce the width setting until the pasta sheet has reached the thinnest setting.
• Next, cut the tagliolini very thin, almost as thin as angel hair pasta.
• Dust them well with flour and let rest on a dishtowel.

Assemble the cake:

• Roll the crust out into a large round that will fit into the pie pan and up the sides.
• Place in the pie pan and trim the edges.
• Start by sprinkling a small amount of filling onto the crust.
• Next add a layer of the tagliolini.
  
• Continue adding the filling and tagliolini in alternating layers until you have used it all.
• Top the cake with dots of butter.

Bake the cake:

• Bake the cake for 30 minutes or until the top is golden brown.
  
• If the top browns too quickly place a piece of tin foil lightly over the top of the cake.
• Let the cake cool to room temperature before serving.