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Sweet Pasta Ribbons

Fettucine Dolci


Slightly sweet ribbons of fettucine puff up into randomly shaped coils and twists when they are deep-fried; then they are sprinkled with confectioners' sugar. Better make a double batch because these are habit-forming. This recipe might surprise you because it is pasta meant to be eaten as a sweet and is a distant cousin to the sweet pastas served during the Renaissance.


1 3/4 cups King Arthur™ Unbleached, All-Purpose Flour

1/2 cup finely ground semolina flour

1 1/2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3 large eggs 1 tablespoon grated lemon or orange zest

6 cups vegetable oil for frying

Confectioners' sugar


On a work surface, mix the flours, sugar, cinnamon, and cloves together. Fashion a fontana and crack the eggs into the center. Add the lemon zest and with a fork break up and mix the eggs and zest together until smooth.

Use your hands and work in a clockwise fashion to bring the flour from the insides of the fontana into the egg mixture until it is thick. Keep mixing in flour until a rough ball of dough is formed. Push any excess flour aside and begin kneading the dough with your hands until it is smooth and not sticky. Add flour only if the dough is very tacky and soft.

Alternately make the dough in a food processor fitted with the steel blade. Add the eggs, granulated sugar, and zest to the work bowl and process to blend. Add the flours, cinnamon, and cloves and process until a ball of dough is formed. It will be slightly tacky. Remove the dough from the bowl and knead it on a floured surface until smooth, adding additional flour only if the dough is still sticky.

Let the dough rest covered under a bowl for 10 minutes to relax the gluten.

Divide the dough into four pieces and work with your pasta machine, one piece at a time. Keep the remaining pieces covered. Roll and cut each piece as for fettucine, except do not use the thinnest setting on the pasta machine. I find this dough works best if it is thinned to a # 5 setting before it is cut into fettucine.

If rolling the dough out by hand, work with one piece at a time, keeping the remaining pieces covered. Roll the dough into a rectangle that is about 1/8-inch thick. Thin the dough starting from the center and roll outward toward the edges, giving the dough a quarter turn each time you roll it to make sure that the sheet maintains an even thickness. You may find it helpful to flour your rolling pin occasionally. Use a pastry or pizza cutter or a long-bladed knife to cut the thin strips of dough about ¼-inch wide. Perfectly straight lines aren't necessary, but try to keep the strips as uniform as possible to insure even cooking.

Heat the oil in a deep fryer or heavy-clad deep pot to 375ºF. Drop a handful of fettucine at a time into the oil and fry until golden brown. Remove the fettucine with a slotted spoon to brown absorbent paper to drain.

Sprinkle the fettucine with confectioners' sugar and serve warm.

Note: These freeze well unsugared in plastic containers for up to 3 months. Reheat in a low oven (325ºF) for 5 minutes after defrosting, then sprinkle with the confectioners' sugar.


  1. karen plymale's avatar

    karen plymale

    My grandma and grandpa was from Italy and I miss the cooking when I watch your show it brings me home again my name is karen my grandma was a nolletti. I sure miss the food she made. Your show is great. Thanks you

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