Who knew? I did my research and apparently the Romans knew. This pasta dessert is completely amazing. The team all agreed. It was gone in a flash!
We had to come up with some pasta recipes for our friends at Fresco. Naturally they are mostly savoury and so being that I am a dessert queen, we had to throw a dessert pasta recipe into the mix. And this is it! OMG.
I did a bit of research on pasta dessert recipes. I had made a chocolate ravioli in the past and my son who lived in Italy for 2 years had made a Nutella gnocchi for us in the past (which will show up on here sooner or later!) But I wanted something simple and family friendly. My mum used to cook short pasta for us in the same way as rice pudding and I loved it as a child.
I was enchanted to find a paragraph written by a French travel writer in the early 1700's about a pasta dish served in Rome. (Who knew there were travel writers back then??)
'The macaroni had been cooked in almond milk and sugar, and perfumed with ambergris, the finest ground cinnamon, genuine Corinth currants, pistachios from the Levant, lemon zest, the most delicate little salami, and garnished with marzapane….”
Well I left the ambergris and salami out of this one, and there is no 'marzapane' either, but the rest was pretty delicious. We are all in love with this recipe and it may show up elsewhere as I am sure you will find, it is a goodie. Love it when a plan comes together!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams very short pasta (ditalini)
- 2 lemons, zest only
- 100 Grams Currants
- 100 Grams raw caster sugar BUY
- 500 Grams Almond Milk plus some more Recipe
- 50 Grams butter BUY
- 5 Drops doTERRA cinnamon bark oil or 1/2 tsp ground cinnamon BUY
- 10 Drops doTERRA Oils tangerine (or zest 1 tangerine) BUY
- 50 Grams almonds slivers
- 50 Grams shelled pistachios
- Rum to taste, (optional)
Do
- 1
Place the pasta into the Thermomix bowl with enough water to more than cover it. Boil 8 min/100°C/Reverse/speed 1. Drain water off and leave pasta in the bowl.
- 2
Add lemon zest, currants, sugar, 400g almond milk, butter, and the oils or spices to the Thermomix bowl and cook 4 min/100C/Reverse/speed 1.
- 3
Meanwhile, preheat the oven to 180°C and generously butter a 1L baking dish.
- 4
When the pasta has finished, add the extra almond milk and all other ingredients but the rum and stir with a spatula. If the mixture is very stiff at this point (which will depend on the pasta you end up using), add more almond milk until it is quite a loose mixture. Tip into the prepared baking dish and bake 35 minutes until fragrant and golden.
- 5
Immediately pour a good dash of rum onto the hot top of the pie. It will smell very alcoholic as the alcohol burns off.
More
With cream or ice cream to taste!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
