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  • Writer's picturePasta Grammar

Pasta Dolce | Authentic Italian Sweet Pasta

Originating in Umbria, this "pasta dolce" (sweet pasta) is a treat often made around All Saint's Day. So it's sort of like a Halloween dessert, which is quite fitting considering its rich, chocolate flavor! Served cold and in slices, the pasta is intentionally overcooked to achieve its sticky, semi-solid state.

Watch the Pasta Grammar video where we made this recipe here:

For this recipe, you will need:

- 1 2/3 cup (200g) all-purpose flour

- 3/4 cup (180ml) water

- 7 oz. (200g) dark chocolate (around 70% cocoa), finely chopped

- 5.25 oz. (150g) walnuts, finely chopped

- 3.5 oz. (100g) bread crumbs

- 2 tsp. unsweetened cocoa powder

- 1 oz. (30ml) sweet cherry liquor or marsala wine

- 3 tbsp. honey

- Orange zest

- Powdered sugar

Pour the flour into a pile on a large work space. Use your hand to hollow out the middle so that it resembles a volcano. Pour the water into the hollow and, using a fork, begin gently mixing the flour and water together. Once the mixture thickens into a goopy texture, finish mixing thoroughly by hand.

Knead the dough vigorously until it is very smooth and consistently textured. Form into a ball, wrap in plastic, and allow to rest for 30 minutes.

Meanwhile, combine the dark chocolate, walnuts, bread crumbs, cocoa powder and liquor with a grating of orange zest in a large mixing bowl.

After the pasta has rested, roll it out in a large circle until it is quite thin—about 1/16th-inch thick. It's very important to dust the dough and the work surface often with extra flour to prevent sticking. Roll the sheet up in 4-inch folds (like a flattened carpet roll). Cut into 1/4-inch slices and unravel these strands, placing on a floured baking sheet for later. If the pasta is sticking together, be sure to dust it with more flour as you work.

Bring a large pot of water to a rolling boil. Meanwhile, heat the honey in a small saucepan over low heat. Add the fresh pasta into the water and cook for 5-6 minutes. Don't be alarmed: the pasta will be overcooked by normal standards but this is necessary for the dish.

Reserve 3-4 oz. of pasta water (about a cappuccino cup's worth) and drain the pasta. Add it directly into the chocolate/walnut mixing bowl along with the warm honey.

Stir all together until the chocolate completely melts. If the pasta becomes too thick and sticky, add a little of the reserved pasta water to thin the mixture.

Transfer into a pie or small casserole dish and allow to cool completely. Refrigerate for at least three hours before topping with powdered sugar and serving.

Buon appetito!

9,445 views4 comments


Dec 11, 2023

I made these for a Thanksgiving meal for 14 people. Was enjoyed by everyone. I did have trouble with making the pasta. Either I rolled it too thin, or got something else wrong. the noodles would pull apart as I tried to open them up after cutting them. Thanks for the delicious recipe.


Aaron Williams
Aaron Williams
Jul 25, 2022

I made this as part of a full course meal based on your recipes for my wife's birthday a couple of weeks ago, it was the dolce of course. We loved it! With this recipe I learned that my wife isn't a huge fan of dark chocolate and asked why it was so bitter after the first bite, but she said that even still she wanted more and had a couple of pieces, maybe just to be nice IDK, but it was good. I'd maybe use a bit of milk chocolate next time since she likes that more but to swap entirely would make it too sweet I think.


Pasta Grammar
Pasta Grammar
Nov 12, 2020

@TelamonianTeukros Yes, that’s correct, although humidity and the type of flour can alter the ratio a little bit, of course


Nov 11, 2020

Is the recipe correct? It looks like the pasta would be 90% hydration, which would be much too wet to knead by hand.

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