Pasta as dessert

Pasta as dessert

By
Antonio Carluccio
Contains
7 recipes
Published by
Quadrille Publishing
ISBN
9781849493703
Photographer
Laura Edwards

The idea of pasta as pudding might sound strange, though if you remember that the British can make simple bread and butter taste delicious as a pudding, then the idea isn’t quite so surprising. For pasta, just like bread, is made of flour and water. It’s what you add to it that makes it interesting. I am sure this is how the concept came to light anyway: in the few regions that have pasta desserts, they would have been developed by the poor people who didn’t have many sophisticated ingredients to cook with; perhaps some sugar, a little dried fruit. But add syrups, foreign spices and a multitude of fruits – the prerogative of the wealthier signori – and the plain becomes beautiful!

Many of these pasta dishes are my own, a few are classic or regional. Some of them are fond memories of when I lived abroad, the dumplings for instance: Austrian-inspired desserts that have often been incorporated into the northern Italian repertoire. I have also included some other desserts that are made of flour and water, but may not be strictly considered to be pasta: pastry, for instance, is basically the same as pasta, with the addition of fat, which allows the dough to be baked rather than boiled in water. Pastry is a close cousin of pasta, as are pancakes, so here I have taken a bit of poetic pasta licence… The most important thing is that everything will taste delicious anyway.

And of course, die-hard pasta aficionados like eating pasta in any shape or form…

Recipes in this Chapter

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