Sweet Pasta with Apricot Sauce
Sweet pasta with apricot sauce is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g wheat flour type 405
- 2 Eggs
- 2 tsp oil
- 1 pinch salt
- optional water
- flour (for rolling)
- 200 g dried apricots
- 75 g sugar
- 3 untreated oranges (juice)
- 0.5 untreated lemon (juice)
- 1 tsp balsamic vinegar
- 0.25 tsp orange zest
- 0.25 tsp lemon zest
- 10 g butter
- 40 g Butter
- mint
- powdered sugar (for dusting)
Instructions
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1.
Knead the specified ingredients into a smooth pasta dough. Wrap in cling film and let rest for 1 hour. Roll out on a floured surface to about 2 mm thickness and cut into irregular pieces with a pastry wheel or knife.
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2.
Cook in lightly salted water for 5-7 minutes until al dente. Remove with a slotted spoon, drain well. (If the pasta is prepared the day before, coat with liquid butter so it does not stick together.) Cover and refrigerate.
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3.
If the apricots are too firm, soak them in warm water for about 30 minutes. Drain and quarter. Caramelize the sugar in a pan. Deglaze with orange juice, lemon juice, and vinegar. Boil off excess sugar and reduce the sauce slightly. Finish with citrus zest and butter.
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4.
Warm the apricots in the sauce without boiling. Toss the pasta in hot butter and plate with the apricot sauce. Garnish with mint leaves and dust with powdered sugar before serving.
