Pasta for Dessert?

If pasta is the ultimate entree, and if stuffed pasta is slightly more impressive, can the same basic ingredients be used to stun and surprise? The answer is a resounding yes. “Pasta” in Italian refers to meals in general and dough more specifically; “fare la pasta” may simply mean to eat, while “pasta frolla” is a pastry dough for tarts. The concept of pasta need not be restricted to savory entrees. The sweet variation shown below is bound to wow diners for its innovation, its delectable flavor, and its elegant presentation. 

The technique here is much the same as for traditional pasta, except that sugar and cocoa powder are substituted for about ¼ of the flour (so if you would have a total of 2 cups, use 1 ½  cups flour, ¼ cup sugar, and ¼ cup cocoa. The cocoa will change the texture - expect to knead the dough longer and add more oil throughout the kneading process.

Cocoa also clumps more than normal flour does. Spend a little more time whipping the eggs into the dry ingredients, making sure the texture is smooth and elastic.

In the example photographed below I used a ricotta filling, just as one would for savory ravioli, adding one egg for 2 cups of ricotta and 6 ounces of white chocolate. Melt the chocolate until it is liquid throughout and let it cool for about a minute. In the meantime, whip the egg into the ricotta. Then gradually pour the white chocolate into the filling, stirring quickly to combine as it cools.

Because the pasta is heavy, we recommend serving this at the end of a light meal. In winter, hot coffee or a delicately flavored tea makes a good accompaniment; in summer, serve a sweet wine such as Vin Santo (be careful to choose a variety that is not overpowering, as the chocolate flavors are delicate).

It is best to boil these immediately before serving (this will only take 2-3 minutes) and eat them while still warm.

These make great individual-sized desserts. Many diners are reluctant to eat a large plate of dessert, but these tiny morsels will disarm even the most resistant. Serve on dessert plates, one per diner, emphasizing that each small portion is a centerpiece on its own. I think they benefit from a little sauce - simply light cream suffices. White or red plates to contrast with the dark dough; circular dishes will mirror the pool of cream nicely.