Turn savoury on its head with this sweet treat


  • ingredients for pasta:
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • 1/2 vanilla pod (split and scraped)
  • 135 g semolina flour (available in most supermarkets and health food shops)
  • ingredients for hazelnut filling:
  • 120 g hazelnuts (roasted and skins removed)
  • 1 large egg white
  • 35 g icing sugar
  • 120 ml vanilla pastry cream
  • 1 tblsp melted unsalted butter
  • ingredients for vanilla pastry cream:
  • 140 ml whole milk
  • 0.5 vanilla pod (split and scraped)
  • 2 large egg yolks (at room temperature)
  • 50 g caster sugar
  • 2 tblsp cornflour
  • ingredients for chocolate sauce:
  • 150 g dark chocolate (72%)
  • 100 ml boiling water
  • 2 tblsp liquid glucose (available in shops and chemists)


  • Method for Pasta:
  • In a bowl combine the egg, vanilla extract and vanilla seeds and beat for 30 seconds.
  • Pour the egg mixture into an electric mixer fitted with a dough hook.
  • Add the flour and mix on low speed for 2 minutes, increase the speed to medium and mix for two more minutes until the pasta dough is smooth.
  • Wrap in cling film and chill for at least an hour.
  • Method for Hazelnut Filling:
  • In a food processor, blitz the hazelnuts. Add the egg white and process for 30 seconds. Then add in the icing sugar and process until smooth.
  • Add the pastry cream and butter and blitz for 1 minute.
  • Chill for 1 hour.
  • Method for Pastry Cream:
  • In a saucepan, bring the milk and vanilla seeds to the boil.
  • In a bowl, whisk the eggs, sugar and cornflour together until pale.
  • Pour the hot milk onto the egg mixture and whisk and then pour all the mixture into a clean saucepan.
  • Over a medium heat, constantly stir the mixture until it becomes thick.
  • Pour into a bowl, cover with cling film (this stops a skin from forming) and allow to cool.
  • To Assemble:
  • Break the chocolate into a bowl and pour boiling water and glucose over it.
  • Allow to sit for two to three minutes before stirring.
  • Roll – if possible use a pasta machine a sheet of pasta into a strip 20 inches long and as thin as possible.
  • Egg wash half of the pasta and using a teaspoon place little dots of the hazelnut filling on the second half of the pasta.
  • Fold the egg washed pasta over the hazelnut part. Using a small pastry cutter or the top of a glass, cut into rounds and pinch the edges well to make sure that the filling is sealed.
  • Cover and leave to dry out for about 1/2 an hour.
  • Bring a large saucepan of water to the boil and cook the pasta in this for approx 1 minute.
  • Remove from the water and drain on kitchen paper and serve immediately with chocolate sauce.
  • Tip: This is also delicious served with caramelised banana.

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