FOOD
Pasta Candies
What tastes like pasta, looks like candy, & makes you look good in the kitchen?
FOOD
Pasta Candies
What tastes like pasta, looks like candy, & makes you look good in the kitchen?
Ingredients
Beet Caramelle Pasta w/ Roasted Butternut Squash
- 6 tablespoons unsalted butter
- 1 fennel bulb, sliced
- Zest of one medium orange
- Salt and pepper, to taste
Pasta
- 2 medium beets
- 1 egg plus 1 yolk
- 1 1/2 cups all-purpose flour
Filling
- 1 small butternut squash
- 8 ounces chevre goat cheese
- 1 tablespoon turmeric
- 1 tablespoon freshly ground black pepper
Steps
Beet Caramelle Pasta w/ Roasted Butternut Squash
- Cook pasta in boiling water for 4 minutes. Place cooked pasta in a colander.
- In a large saucepan, melt butter over medium heat.
- Add sliced fennel and saute until crisping on the edges. Add filled caramelle pasta and orange zest, toss until combined.
Pasta
- Preheat oven to 350 degrees.
- Roast the beets and butternut squash (separately) in foil for 1 1/2 hours until very tender. Let cool.
- Peel the beets and scoop the squash out. Set aside in separate bowls.
- In a food processor, blend the beets into a smooth paste. Add the egg and yolk, and blend until combined.
- Add the flour a little at a time until the dough comes together. Knead on a floured surface for 10 minutes.
- Wrap in plastic wrap and let rest for an hour.
- Unwrap the dough and cut into 8 equal pieces. Using a rolling pin, roll the pasta out (flouring as needed) until about an 1/8 inch thick. Cut into 1 1/2-inch by 2-inch rectangles.
- With a spoon, place 1 1/2 teaspoons of filling into the center of the pasta square. Roll into a caramelle shape. Continue until all dough is used.
Filling
- In a medium bowl, mix the roasted squash with chevre and tumeric until well blended.