sweet potato caramelle

These fresh, candy-shaped pasta shapes are a real treat - filled with a simple roasted sweet potato filling and dressed in a nutty brown butter balsamic sauce with herbs and crispy prosciutto.

Caramelle with Sweet Potato Filling (Candy Shaped Pasta)

¼ Cups semolina flour (plus 1 Tablespoon

¼ Cups all-purpose flour bread

large egg yolks (about 6 ¾ ounces) (room-temperature)

water (as needed, about 1 - 2+ Tablespoons)

sea or kosher salt (as

sweet potato

Parmesan (or Grana Padano) (finely grated)

fine kosher salt* (or to taste)

cinnamon

nutmeg (preferably freshly grated)

Freshly-ground black pepper (to taste)

bacon

butter

thyme

¼ Cup balsamic vinegar

1½ Cups pasta water

fine kosher salt* (to taste)

Mix Flours

In a medium mixing bowl, add semolina and bread flours and whisk to combine. Transfer flour mixture in a mound on a smooth, clean work surface. Shape a well in the center of your flour.

Whisk Eggs

Add the egg, egg yolks and about 1 Tablespoon (15 milliliters) of water to the well. Using a fork, begin to whisk the eggs and water together until smoothly combined. Continue whisking, while slowly bringing flour into the eggs to form a smooth paste. 

Mix Dough

Once most of the pasta flour is incorporated and the dough begins to come together, switch from using the fork to using your bench scraper. Scrape the dough up from your work surface and fold it over itself. Use the bench scraper to chop the mixture together and evenly distribute the flour throughout a shaggy dough. If the dough is too dry to come together, drizzle a little additional water over the mass of dough and continue to combine with the bench scraper. 

Knead

Use your hands to pull the dough together and knead. Use the mass of dough to pick up any scraggly dough scraps or loose flour on your work surface. The dough should be firm and may be slighlty tacky but should not stick to your hands or the work surface.

Rest Dough

Once all the flour is incorporated and dough is homogenous, form into a ball. Cover the dough with a damp towel or plastic wrap to prevent drying. Allow the dough to rest for 30 minutes.

Pasta Dough

Roast

In a 400° Fahrenheit oven, roast your sweet potato for 75 minutes, or until very soft. Alternatively, you can use a leftover baked sweet potato or boil the sweet potato until tender. Carefully peel the potato and discard the skin.

Puree

Use a blender to puree the potato with Parmesan cheese, salt, cinnamon, nutmeg and black pepper. If desired, pass the sweet potato filling through a fine-mesh strainer. Transfer the filling to a piping bag, if using, and set aside.

Sweet Potato Filling

Sheet Dough

For a detailed caramelle shaping tutorial with step by step photos, please scroll up in the post. Divide the pasta dough into 6 equal pieces. Working with one portion of dough at a time, keep the remaining dough covered in plastic wrap or a damp kitchen towel. Using a pasta machine (or rolling pin) sheet a portion of pasta dough until about 1 millimeter thick (about the thickness of a credit card, or setting 6 on an Atlas Marcato 150). Dust the dough and work surface with a little flour, as needed, to prevent sticking.

With a pasta wheel (or sharp knife), cut the dough into 3 inch (about 7.5 centimeter) squares. I like to use a fluted pasta wheel on perpendicular edges to add a decorative detail to this shape. Save any pasta scraps to re-roll and make more pasta.

Pipe and Fold

Pipe or scoop a ½ Tablespoon of sweet potato filling in the center of the bottom third of each pasta square. Roll the pasta around the filling to create a filled tube of pasta, seam side down.*If you are using wonton wrappers (or your dough is very dry), you may need to add a little moisture to help create a good seal. Use a damp pastry brush to lightly moisten the dough around the sweet potato filling and seam&#39;s edge.

Seal

With your fingertips, press down to seal the pasta on either side of the filling. Use your thumb and pincer fingers to pinch either side and create a cinched candy-like shape. Flip the caramelle over and repeat pinching either side to seal the remaining dough around the filling. Flip right-side-up and use your fingertip to create a dimple in the center of each caramelle.

Transfer caramelle to a semolina flour dusted baking sheet to dry. Repeat with remaining pasta dough and filling.

Boil

When ready to cook, bring 4 - 6 quarts of water to a rolling boil. Season generously with salt. Add in the caramelle pasta and 1 Tablespoon of semolina flour (to create a starchier pasta water). Boil for 4 - 6 minutes or until the pasta is floating, tender and cooked through. In the meantime, prepare the sauce.

Shaping the Caramelle

Cook

If using, cook prosciutto, bacon or pancetta until crispy. Set aside. Drain any excess fat from the pan (but, for extra flavor, do not wipe it clean).

Melt Butter

In a lightly colored pan that is large enough to hold the pasta, melt the butter over medium heat. Stir often. The butter will seperate into milk solids and butter fat. At first the butter will be foamy, then boil (be careful, the butter may spit out of the pan), and finally begin to caramelize as the foam subsides. (If the butter begins to boil rapidly, reduce heat to simmer).

Brown Butter

Add the sage and/or thyme. Watch closely, stirring often until the milk solids (white specks) begin to caramelize (about 5 - 10 minutes). Continue stirring until the butter is brown, nutty and very aromatic. Remove from heat immediately to avoid burning.

Add Balsamic

Carefully whisk in the balsamic vinegar. Set aside while you boil the pasta.

Whisk

When ready to serve, return the sauce to a low to medium-low heat and bring to a gentle simmer. While whisking vigorously, slowly stream in the starchy pasta water. Continue to simmer and whisk for 1 - 2 minutes until the sauce comes together into a thick silky emulsion. Season with salt and black pepper, to taste. Remove the herbs and discard.

Combine and Serve

Use a spider tool to add the boiled caramelle directly to the sauce pan. Continue cooking on low heat, stirring constantly, for 1 - 2 minutes until the sauce has thickened and is clinging to pasta. Serve immediately in warm bowls. Garnish with shaved Parmesan and crispy prosciutto, bacon or pancetta, if using. Bon appetito!

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