Pasta for dessert?! Oh yes! These little candy-shaped, sweet, and salty parcels are a delicious addition to your afternoon coffee, or the end of a good meal.
Makes about 30, serves 10
For the Pasta Dough:
1 cup+1 teaspoon all purpose flour, and more for dusting
1 tablespoon olive oil
1 tablespoon water
For the Caramelle:
1 serving pasta dough
1⁄3 cup Nutella
3 tablespoons unsalted butter
Maldon sea salt, to taste
- For the pasta dough, Place all ingredients in a food processor, pulse to start, then process until the dough comes together.
- Spread onto a floured wooden surface, bring the dough into a ball, and knead lightly by hand for another minute or so.
- Cover with plastic wrap and allow to rest for at least 20 minutes.
- For the caramelle, Bring a large pot of salted water to a boil.
- Separate dough into 2 equal parts. Roll out dough with a pasta machine, starting at the widest setting and moving gradually to setting 1.
- Cut dough into rectangles, 2½x3 inches. Dot each with ½ teaspoon of Nutella directly in the center of the rectangle. Lightly wet the edges with water. Starting with the long end, roll the dough over the filling and once again over itself to seal.
- Carefully pinch the edges to secure the Nutella inside.
- Boil the caramelle for 4 minutes.
- While pasta is boiling, melt butter in a large skillet on low heat.
- Drain the caramelle and toss in the skillet until lightly browned and crispy. This will take about 2 minutes.
- Serve immediately, sprinkled generously with Maldon sea sat.
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