By Chef Lippe
Yes I know, that I am crazy (mash potato fudge and chocolate pasta with chilli sauce) but this was a big hit for desert the other night! Now that I make and sell pasta 24/7 (at least it feels that way) I always have fresh pasta around the house and thought a desert might be good with some of the lemon fettuccini I made last week. Besides, pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn’t work. I decided to give it a try. I have also included a second recipe where I cooked the pasta into a cake. Enjoy!
1 pint half-and-half
1 lemon, zested
1 orange, zested
2 tablespoons honey
1 pinch kosher salt
12 ounces linguine, fresh (or fettuccini)
1 tablespoon lemon juice
3 ounces semisweet chocolate
1/4 cup hazelnuts (chopped and toasted) (optional)
Bring a large pot of salted water to a boil.
In a large heavy skillet heat the cream, zests, honey and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
While this is cooking add fresh pasta to boiling water and cook for 2 to 3 minutes. Drain pasta and add to skillet.
Add lemon juice and stir to combine. Place on severing dishes, add shaved chocolate and hazelnuts.
Sweet Pasta Cake
10 ounces fresh linguine
Olive oil for greasing
4 tablespoons of Amaretto liquor
½ cup raisins
½ cup sugar
¼ cup almonds, chopped
Zest of 1 orange
4 granny smith apples
Juice of ½ lemon
4 tablespoons of sugar
Place the raisins in a small bowl and pour over the Amaretto liquor. Leave to soak for 10 minutes.
Preheat the oven at 350 degrees.
Peel, core and coarsely grate the apples. Place in a bowl and squeeze over the lemon juice (so that they do not turn brown).
Line a 8 x 8 cake pan with baking parchment and lightly brush with oil.
In a large saucepan, cook the linguine in the salted boiling water. Drain and rinse under cold water. Set aside.
Meanwhile, in a large bowl lightly beat the eggs with the sugar. Add in the almonds, the orange zest and the raisins with the Amaretto liquor. At last fold in the pasta and the grated apples.
Pour the mixture in the cake pan, cover with foil and bake for 40 minutes.
Once the 40 minutes are up, remove the foil, sprinkle with sugar and continue to bake for a further 10 minutes until lightly browned and crispy on top.
Let cake rest for 15 minutes before cutting.