Buzz
Pasta has long been a staple in desserts, such as sweet lokshen kugel or white chocolate orzo pudding, but I admit, I’ve overlooked its potential. Until now, my macaroni has only been paired with savory toppings, veggies, and meats. I’ve been limiting myself unnecessarily. Pasta, much like rice or bread, is a versatile base that can carry any flavor, including sweet ones, offering both texture and substance.
Dessert pastas come in many forms, from quick, crunchy snacks to elaborate baked dishes. You can fry fresh pasta to create crispy bites perfect for dipping into sweet sauces, or coat them in a blend of cinnamon and sugar. Leftover cooked pasta pairs wonderfully with sweet ricotta or a luscious custard for a creamy baked casserole. If you prefer something more refined, try drizzling a silky sweet sauce over penne and orange segments for a sweet pasta soup. For a dessert that holds its shape, prepare a classic pasta cake with tagliatelle, citrus, and ground almonds.
Pasta puddings and baked casseroles
If you're new to pasta pudding, start with something simple. Just like experimenting with your first rice pudding, the mix of textures and flavors between pasta and a custard base might seem unusual at first, but it’s worth a try. Boiled noodles in desserts bring a unique chewiness and bounce, perfectly complementing sweet, rich, and aromatic ingredients. For a comforting twist, try a dessert mac and cheese. Add fruit and sprinkle with chopped nuts before baking for a delightful finish.
Pasta frites
Fried pasta offers a surprisingly light and crispy texture. Begin by boiling fresh or dried pasta to hydrate it. (For a hint of sweetness, add sugar to the boiling water.) Drain thoroughly and let the noodles dry completely. Pat them with a paper towel or use a salad spinner to remove any excess water, which can cause splattering in hot oil. Fry the pasta in oil heated to 350°F-375°F until it turns a light golden hue. Since most pasta shapes are thin, remove them early as they’ll continue to brown slightly after frying. Coat the crispy pasta in powdered sugar, cocoa powder, or a cinnamon-sugar blend.
Filled cocoa pasta shells
One of the joys of pasta lies in its variety of shapes, and shells are particularly versatile. Create a sweet version of stuffed shells by replacing savory fillings and sauces with something indulgent. Boil medium or large shells as usual, optionally adding sugar to the water. Drain and let them dry until tacky but free of water droplets. Coat the shells generously in cocoa powder, shaking off the excess. Arrange them on a plate with the openings facing up. Fill each shell with soft ganache, cannoli filling, or simple sweetened cream cheese using a spoon or piping bag. Garnish with chopped pistachios, candied orange peel, shredded coconut, or enjoy them plain with a hot espresso.
