Dessert Pasta

I know it seems a bit out of place.  Dessert pasta?  I love the idea.  Soft, warm, supple pasta with a tender, sweet, rich filling.  It’s the best dessert, and since it’s fresh pasta, it takes only minutes to finish.

I like to make mine chocolate; but you could certainly get creative and use coffee, cinnamon, or herbs.  You can even infuse the oil in the recipe with cardamom seeds or whole lavender blossoms for a couple of days prior.
Dessert Pasta
Author: Joe the Baker
  • 8 ounces flour
  • 2 ounces cocoa powder with high fat content
  • 6 egg yolks
  • 3 whole eggs
  • 2 teaspoons oil
  • 2 teaspoons milk or cream
  1. Combine the dry ingredients and mix together until the color is uniform, then pour onto a flat surface.
  2. Form into a large bowl shape with a hole in the middle.
  3. Next combine eggs with wet ingredients and pour into the center of flour 'bowl'. Slowly incorporate the flour into the wet mixture working in concentric circles outward and mixing thoroughly.
  4. Knead the pasta until it is smooth.
  5. Once the dough is smooth and uniform, wrap tightly with plastic wrap and chill for about an hour.
  6. Once chilled, roll out the dough and use as you wish. I prefer to use this as a ravioli or tortellini style, but you can certainly make a vermicelli or wider papperdelle style.
Dessert Pasta Filling
Author: Joe the Baker
  • Sicilian pistachio paste
  • Ricotta cheese
  • Pinch of sugar
  1. Drain ricotta overnight in cheesecloth.
  2. Mix with equal parts pistachio paste and season with sugar.
  3. Pipe into pasta.
  4. Cook using typical fresh pasta cooking and handling procedures.
  5. If desired, finish with a thin anglaise or chocolate sauce.
Recipe Notes

Make sure your filling is not too wet to handle the final cooking process. To make chunky fillings easier to handle, freeze them in molds to keep the shape uniform.

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