Vanilla Pasta with Hazelnut Filling and Chocolate Sauce

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
  • 0.50 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)


  1. Method for Pasta:
  2. In a bowl combine the egg, vanilla extract and vanilla seeds and beat for 30 seconds.
  3. Pour the egg mixture into an electric mixer fitted with a dough hook.
  4. 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.
  5. Wrap in cling film and chill for at least an hour.
  6. Method for Hazelnut Filling:
  7. 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.
  8. Add the pastry cream and butter and blitz for 1 minute.
  9. Chill for 1 hour.
  10. Method for Pastry Cream:
  11. In a saucepan, bring the milk and vanilla seeds to the boil.
  12. In a bowl, whisk the eggs, sugar and cornflour together until pale.
  13. Pour the hot milk onto the egg mixture and whisk and then pour all the mixture into a clean saucepan.
  14. Over a medium heat, constantly stir the mixture until it becomes thick.
  15. Pour into a bowl, cover with cling film (this stops a skin from forming) and allow to cool.
  16. To Assemble:
  17. Break the chocolate into a bowl and pour boiling water and glucose over it.
  18. Allow to sit for two to three minutes before stirring.
  19. Roll – if possible use a pasta machine a sheet of pasta into a strip 20 inches long and as thin as possible.
  20. Egg wash half of the pasta and using a teaspoon place little dots of the hazelnut filling on the second half of the pasta.
  21. 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.
  22. Cover and leave to dry out for about 1/2 an hour.
  23. Bring a large saucepan of water to the boil and cook the pasta in this for approx 1 minute.
  24. Remove from the water and drain on kitchen paper and serve immediately with chocolate sauce.
  25. Tip: This is also delicious served with caramelised banana.


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