Before coming across the recipe in Making Artisan Pasta, I had never heard of caramelle. It is a fairly easy shape to make, just fold two sides over and twist the ends. It is even easier with the right tools.
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I use a CucinaPro Imperia Pasta Machine to roll out the fresh pasta. I have gotten a lot of use out of this machine with no issues. I only have the spaghetti/fettuccine attachment, but hope to try out other attachments and maybe add a motor. To cut the dough, I used a ridged pastry cutter. An adjustable pasta cutter would also be useful to make uniform squares of dough.
These caramelle are filled with seasoned sweet potato and Parmesan. Other filling ideas I have seen include cheese and prosciutto. I served them with just grated Parmesan and parsley, but they would also do well with a sage and butter sauce.
Caramelle (Pasta Stuffed with Sweet Potato) Recipe
Caramelle (Pasta Stuffed with Sweet Potato)
- 1 1/2 pounds sweet potatoes
- 3/4 cups bread crumbs
- 2 ounces (3/4 cups) grated Parmesan
- 2 egg yolks
- salt, pepper, and nutmeg to taste
- 18 ounces (500 grams) fresh pasta dough
- Preheat oven to 400 degrees Fahrenheit and bake the sweet potatoes until tender through, about 1 hour. Let cool until able to be handled.
- Peel and mash the sweet potatoes in a large bowl. Mix in the bread crumbs, Parmesan, egg yolks, salt, pepper, and nutmeg. Refrigerate until ready to use.
- Roll the pasta dough into thin sheets and use a ridged cutter to cut the sheets into 2 1/2 x 2 1/2 inch squares.
- Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch hole cut into the corner with the sweet potato mixture. Pipe the sweet potato across the center of each square, leaving 1/4-1/2 inch around the border. Fold one side over the sweet potato. Fold the other side over to overlap the first side. Press lightly to seal without pushing out the filling. Twist the two edges and pinch to seal.
- Leave the caramelle to dry, turning after 30 minutes. They can be refrigerated for up to 2 days and frozen for about a month.
- To cook, add a few per batch to large pot of boiling water. Cook until they are floating on the top.