How Italians Make Pasta... for DESSERT
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- Опубликовано: 9 мар 2024
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Pasta... it's not just for savory food! Italy has a long tradition of sweet pasta, and today we're exploring a few sugary treats that you've probably never heard of. If you've never thought to serve pasta for dessert, you're in the right place to learn a new trick.
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PELLEGRINO ARTUSI'S SWEET PASTA RECIPE - www.pastagrammar.com/post/pel...
PASTA CÒ MELI RECIPE - www.pastagrammar.com/post/sic...
GNOCCHI DI SUSINE RECIPE - www.pastagrammar.com/post/gno...
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#pasta #recipe #dessert
The sweet gnocchi is pretty similar to sweet Austrian apricot potato dumplings. The main difference is that the fruit is fresh and they put a suggar cube inside. On top they serve it also with brown butter and roasted breadcrumbs. In some areas they also serve it with fresh plums
Yeah. It's a recipe that many of us europeans share with each others (even if a bit different from each other), like Knödel - Canederli.
We also have a sweet pasta in Austria, it is not served that often anymore and is pretty much unknown, but Brösel Nudel either were served salty or sweet, at least my grandma did them either way, it was a WW2 recipe which let you recycle old bread!
It's not a surprise that this dish is from the fourth most important city of the Austro-hungarian empire: Trieste!
@@alicetwain Could be indeed, yes, would make a lot of sense. Btw. speaking of sweet gnoccis! Sweet dumplings are a typical Austrian dish over here, usually filled with seasonal fruits like apricots or plums, they usually are wrapped in potatoe or fresh cheese/curd dough and then served with sweet bread crumbs!
In Hungary we eat the dumplings with ground poppy seeds and powdered sugar - mákos nudli.
For a quick easy snack I often make a spaetzle and top it with a diced apple sauteed with a little sugar and cinnamon in butter... from my Oma's recipe list
Polish cuisine has a very similar dessert to your sweet gnocchi: Knedle ze śliwkami (plum dumplings). You can use fresh plums, or prunes...or even a spoonful of plum butter for the filling. Boiled then quickly fried in butter and breadcrumbs...and then served with icing sugar sprinkled on top. It was my favourite dessert as a child.
We have those in Serbia too!
@@natashaonis Let's say that geographic proximity, as in this case (since we are talking, for this specialty, about a region in the northeast of Italy), plays a determining role.
This very same dessert is also being made in Czechia, Southern Germany, Austria...
@@natashaonis Hi I had those gomboce sa sljivama at Franz in Belgrade and they were so amazing, I order them every time I visit there. As soon as Eva started to prepare those gnocchi I thought that they had to come from the north close to former Yugoslavia.
@@aris1956i assume the recipe was spread wide by influence of austria-hungary. i think its originally an austrian alpine recipe.
Gnoicchi di Susins is what we call "szilvás gombóc" (literally "plum dumpling") in Hungary. We use fresh, halved plums rolled in a cinnamon-sugar mixture, but similarly in a potato dough and topped with the toasted breadcrumbs! It is an Austro-Hungarian effect on North Italy!
A borsos diós spagettinál elvesztem 😅
My husband hates fettuccine alfredo!!! But the other evening he requested pasta alioli. I decided to make your fettuccine alfredo with no cream. Guess what? Husband loved it!!! He still has no idea what he ate but he'll have it again anytime now... Amazing!
Evidently you made the real, the authentic fettuccine Alfredo (butter and parmigiano cheese), as they were born in Rome and not in the version that the Americans later made of it, putting in a lot of things and completely changing this simple and delicious dish. In the original version, a bit like all things and all Italian dishes (even when making a Carbonara, for example), it is a whole different thing ! No one could give up such a dish. Ciao from Italy !
In Polish cooking, pasta with sweetened poppy seeds is a popular dessert. The chocolate museum in Cologne, Germany sells chocolate pasta in their incredibly well-stocked gift shop. Pasta desserts are awesome!
I grew up with Hungarian parents who made noodles with walnuts and poppyseeds( dios and macos teszta) as well as plumb dumpling made with potato dough and buttered bread crumb(szilvac gomboc)! Small world!
I NEVER knew there were SO many types of Italian dishes 'til I started watching you two!
It's almost time for one of my favorite pastas, made for the feast of Saint Joseph! Pasta San Giuseppe has an aglio olio base to which you add walnuts (or pine nuts) and raisins. It is topped with bread crumbs. Sooo good, combining the sweet and the savory.
Beautiful! I am going to make the gnocchi for my husband, he is Sicilian. I think I will add a bit of orange zest (I also live in Arizona, and - as you know - we do not hurt for citrus! lol)
Basically Zwetschgenknödel in Austria. Available with a potato based dough and with a fresh cheese based dough.
Not surprised that the gnocchi come from that region since it's adjacent to Slovenia. Eastern Europeans make "dumplings" with dried fruit - like the prune pierogi.
I know it must be hard getting solid sponsors to support your videos, but please do some research on Better Help. Recommending them to your subscribers might tarnish your reputation. I say this with great respect to you both…and because I truly love your channel.
Better Help is shady!!
Queste tradizioni sono bellissime 🇮🇹
You two are becoming so dear to me and I’ve never even met you. Eva’s dishes are so imaginative and I love her lessons in food history, and Harper’s explanations and facial expressions say so much.
I had a sweet caramel pasta dessert in Portugal that looked a bit like lasagne. I can't remember the name but it was very agreeable.
My nonna would boil up some pasta after putting up jam. The remainder of the jam on the side of the pot coated the pasta. Sometimes some of the pasta water was needed. The bread crumbs and ground nuts with warming spices were added.
Stuff gnocchi with dried cherries, bread crumbs and ground nuts, or diced spiced booze soaked dried fruit with the breadcrumbs and ground nuts.
I'm happy that you now use fresh grated nutmeg from whole "nuts".
Huge difference in taste.
@tony_25or6to4 Yup. Huge difference in taste. Huge difference in cost, too, but well worth it unless you're really really broke.
@@ps5801 I'd say the price is the same since you don't need much fresh grated.
Yes, me too. Now she needs to grind her cinnamon.
Very interesting video. Thank you for sharing. A while back you asked if we'd like to see an Italian bread video. I sure hope that is coming one day soon.
We in Serbia have sweet pasta too. Mostly pasta like Tagliatelle with sugar and wallnuts or poppy seeds. Also we have cooked dough like for gnocchi but filled with plums without pit and when is cooked we fry breadcrumbs on little butter and mix with sugar or just roll doughball of cooked pasta on fried breadcrumbs without sugar and drizzle with honey also instead of Plum we can use aprikot (also without pit).
Artussi collected recipes sent in by private citizens from all the different regions of Italy, and had his cook and housekeeper test them before including them in his book… Seems he was willing to accept recipes with flavor combinations that were not traditional - something current day Italians should be open to. 🧘♂️
molto speciale! We love you folks! Much obliged for all the wonderful recipes.
Grazie!!! What delicious treats! I can’t wait to try these! 🍯🍝
These desserts were all new to me! I want to try them! Thanks!
Good morning from PA! The prune filled gnocchi are not a surprise to me. Here we love pierogi stuffed with Lekvar (prune butter-prunes simmered in a little water until tender and then mashed). They are eaten with a topping of sauteed onions, a little crispy bacon, and a dollop of sour cream. Sometimes they are boiled and then pan fried in a little butter and topped with just the sour cream. I want to try your recipe because I love gnocchi and I like the prune filling in our pierogi. What really interests me is the addition of the sweet breadcrumbs "cheese." Where I grew up, my family was fortunate to have friends and neighbors of many different ethnicities. My mom learned how to make all kinds of food and we were always open to trying new dishes. Thanks for sharing these recipes Eva. PS...I'm also going to make the Sicilian honey pasta, too. Oh, I'm going to make all of them! 🤗😘
Loved your comment. My mother was German and made prune pierogi, coffee cake, and filled doughnuts.
My grandparents were from Slovakia. My grandmother and my aunts all made prune pierogi, also apricot and sweet farmer’s cheese pierogis.
We never serve the sweet ones with onions, just sour cream. Savory pierogis (such as potato, sauerkraut, or mushroom) can be served with onions. We do not use bacon or sausage at all because in their tradition pierogis were a Friday food, from the time when Catholics did not eat meat on Friday. Even though the Friday foodcrestrictions are long gone, we still eat pierofi for meatless meals.
@@singing3495 we love the farmers cheese. The church I go to, makes pierogi as a fund raiser right before lent. It’s great fun to have 30-40 women in the school kitchen making them in huge batches. Some are frozen but most are sold fresh after Sunday mass
@@chrischevalier1980 The church where some of my relatives attended their whole lives had many Slovak people nearby. There was a group of women who made and pierogis year-round every Thursday morning. They stored them in a donated freezer and sold them during Holy Week.they made a lot of money for the church and made a lot of people happy to have traditional food for Easter.
I have to try these sweet recipes, thank you Eva for showing us the awesome recipes ❤
A brilliant episode!
You look fantastic!! Keep doing what makes you feel great
all some kind remindes me of my childhood. im german but my mother is from the northeast of croatia (far away from the adrianic costline were the italian influences are high). she made from time to time this kind of dishes. i know sweet pasta with hazelnuts. also plum dumplings is very famos in all slavic regions.
Thanks for this video
Good morning sweet people! Thank you very very much for another sweet video!
Complimenti Eva and Harper ottimi piatti.
Hi friends ❤
I definitely have to do these !
Cheers from France ❤❤❤
I just thought of what we need, a compilation of clips of Ava saying, "No, Harper". She seems to say it similarly every time.
I recall seeing something like this in a previous video. I think it culminated in a shot of an entire room saying, “No ‘Arper!”🤣
Edit to fix typo
I am running into the kitchen to make the second sweet pasta dish .. my mouth is watering!!!
Amazing! ❤
Oh my that all looks Soooo Yummy!!!😋
We Romanian make this pasta more often as a desert and also vegetarian dishes
I definitely want to try the gnocchi with sweet potatoes as a comparison. That looks sooo good.
FYI The RUclips redirection link for the Pellegrino Sweet Pasta is not directing correctly.
I live near the city of Crema in the north of Italy where there's the tradirional Tortelli Cremaschi. A kind of ravioli sweet stuffed that are eaten as first corse.
Love how you never miss saying boun appetito before partaking💕
Most European say that in their respective language
@@gipsi2001 Americans have a traditional saying before they eat. They say "I'll have a Whopper and three cheeseburgers..."
this kind of gnocchi are also common in other countries near FVG, and have spread across the entire austria-hungary.
I Love the idea of sweet pasta!!!! Definatly going to try it. Oh and Eva's curls, Divine!!!❤😁
Love you guys❤❤❤❤❤! 😊
Former Austria-Hungary: Hey, I've seen this one! This is a classic!
When Eva said "sweet pasta" I had a flashback to Buddy the Elf.
Powidltascherln aus dem schönen Böhmerland. I presume these entered Italy via the Friuli region.
Dessert in the desert.
Have an old book from years ago by Gino D'acampo that had sweet stuffed ravioli that were fried
So curious to try some of these
Oh no... Eva would probably spontaneously combust if she went to Olive Garden 😂
@angmo74 I'm pretty sure you're right. Spontaneous combustion or a stroke. Probably spontaneous combustion, but possibly a stroke.
The Gnocchi recipe looks especially tasty.
My mother made those plum dumplings. They were called zwetschgenknoedel in German. Maybe not sweet enough for dessert, we sprinkled sugar on them.
Oooh, 😋 yum.
2:31 Let's say that in a restaurant it would be a little strange, after eating, as a first course, a nice plate of spaghetti and other things, to see then at the end come the waiter with another plate of spaghetti for dessert. 😊 To tell the truth, I personally as a dessert would prefer more a Tiramisù, Panna Cotta or something like that than a plate of spaghetti.
I am with you as to your end of meal preferences, but I believe as Eva mentioned, that these are not truly dessert courses. Artusi lived nearly 2 centuries ago in a time when sweet and savory dishes had their place more as main dishes. I am not accustomed to them but in that light maybe they are more palatable.
Eva needs to open a restaurant in America. She is a great cook and teaches you the history of the dishes. Always love the content.
Can you make sweet fresh pasta? Like vanilla pasta? I had a dream once where I was cooking dessert spaghetti. It had strawberry sauce, chocolate "meatballs", and white chocolate "Parmesan". I can figure out everything but the pasta.
There are recipes for chocolate pasta and other desert pastas.
For the first time, I watched your video with the unaware eyes of any not-Italian viewer. 30 years in Italy and I never heard about sweet pasta! This is unacceptable for an Italian sugar-lover like me, but maybe I grew up thinking sugar and pasta should never meet because Lazio is the furthest region from both the opposite poles where these recipes come from.
Now that Eva gave me this "authorization" I will definitely try pasta with honey 😋 (stuffed gnocchi are still too advanced for my cooking skills). But you should never have mentioned my weakness, because now I can't hold back the idea of pasta with Nutella! 😍
I cannot wait to try these, SO GOOD. Also guys, the link for the Pellegrino Artusi's sweet pasta is not working.
Amazing dishes. I can't wait to try them. Does the honey one harden further once cooled? I wonder how it would fare as a bar/squares dessert. Could I put the pasta in a mold to cool and then cut into squares like a rice crispy type treat? Maybe even use orzo or acini di peppe instead of spaghetti.
Those all sound amazing…but I want to try the last one with apricots except add some ricotta?
I thought i knew everything. But, guess what-- I DIDN'T !!! LOL. This was all so interesting and enlightening. No one in my family has ever made a sweet pasta dish. We've been missing out. But these pastas could be eaten any time. I know I would. Thank you for the ideas. Also, reading the comments, surprising to see that many cultures and countries are making many similar dishes. I'm now a subscriber. So many great ideas. Thank you.
Next week: Tiramisu Ragu !!!
In eastern Europe they have their own stuffed pasta tradition. They have the equivalent of meat and ricotta ravioli, and the latter can also be sweet.
my mom always made her saint joseph's pasta with breadcrumbs with a bit of butter and sugar its actually delicious we still make it today kids love it.
Italians: Our food traditions are sacred, never deviate from perfection.
Also Italians: sWeEt pAsTa taSTe gOood.
Also also Italians: Never pineapple on pizza.
In our family an Easter tradition was sweet "spaghetti pie" not too sweet with a definite egg custard taste. Perhaps you can make that for us.
Yummy 😋
Harper and Eva - can i ask what cookware you use? and on another note, the prune gnocchi look ridiculously good. i'd eat the whole batch myself as nobody in my family will touch a prune lol. love your channel!
Thank you for your loving comment. I used exactly what you said and I can't believe he loved it. 💯 For Italy!!!!
Thud. I’m floored by how yummy the gnocchi sounds. Oh myyyyyyyyyyyyyy (drool)
It might not be all that Italian, but I love to make Chocolate Pasta served with a buttery chocolate sauce
Very Italian actually, we do it for the day of the dead or "all saints" day x
Direi che un giro in Friuli ormai è d'obbligo. Vi aspettiamo!
Love what Ueat,,,made pasta with walnuts,,
Great job. How about Easter meals
Ohhh, interesting!
This made me wonder: do you have any desert ravioli in Italy? Like, idk, nutella ravioli or something like that?
What about pastiera, the Easter desert that you cook in the oven?
At 14:25 Eva talks about the umami flavour
Eva, I’d love to know the name of the long thin tongs you used to roll the pasta into a neat nest for serving. Where can I purchase?
I think Eva should make her own food line. Please?
Question: how much salt is in the pasta water?
Is it same or less than for savoury dishes?
Flour and water...that's it Dear- Pasta A La Mode. Thanks for the direction for dessert pasta.
Can we get a video on how Italians actually use sun dried tomatoes and artichokes? :D
Let Eva try Olive Garden please!!!
Interessante
It is a streach to call knödel/ klöße the gnocchi ;)
I wish to submit a request for a dessert lasagna recipe, please! 🙋♂🤤 I think the texture would make for an Amazing dessert!
Those look amazing 😋 I just wondered why European butter is yellow in color and American butter is whiter than white? It’s almost the same color as pork lard 😮😅
In my home they were made with chunky peach jam. Cervignano del Friuli. We nicknamed them " priest's bellybuttons😂
Your video's are always one of my favorite parts of Sunday. You did a drinks video a few months ago and it reminded me of all the ACE juice I had when in Italy - I've searched for recipes and the ratios of orange, carrot, and lemon are all over the place. Do you have a recipe or other traditional juice/beverages to share?
12 hours after filming the prunes kicked in. Harper really is a regular guy.
❤️❤️❤️
Eva io sono emiliana e la nostra tradizione vuole la torta di tagliatelle….tagliatelle all’uovo, burro, farina di mandorle e pasta frolla come base…
Eva conosci i ravioli di castagne e cioccolata? Penso siano abruzzesi. Mi piacerebbe vedere una versione fatta da te.
Hey there love you show just wanted to ask can you please make a sweet dessert with figs and dates I love them I’m an American Sicilian woman and I love cooking and baking I finally made a good cheesecake it’s was a hit with my family and I’m always making ricotta cakes soooo delicious love you style wish you kids well you’re amazing ❤
And il Pastiere, which is not pastiera and is made with pasta and without shortcrust pastry
Please don't come for me for suggesting something lol but I'm wondering how the dessert gnocchi would be with a date inside instead of prune? So cool
The link to the first recipe says = We Couldn’t Find This Page.
I didn't see them taste the first pasta, did they?
Yes, on a farm, you need a tasty carbohydrate that slows those hungry farm workers down before they get to the meat course. In other countries they use slices of low sugar fruit pies with extra thick crusts, cinnamon rolls sweet rolls or fruit dumplings.
Just good common sense on how to feed a family.
Did I miss them tasting the first pasta?