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fig and anisette caramelle pasta with gorgonzola cheese and dried raspberries on a plate

Fig and Anisette Caramelle

These lolly-shaped caramelle, with a smooth liquorice-fig filling, are a true celebration of pasta. And so cute you won't want to eat them!
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Prep Time: 25 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: anisette, caramelle, Cheese, Egg yolk, fig, filled pasta, Gorgonzola, Pasta, raspberry, semolina
Servings: 2
Calories: 707kcal

Equipment

  • Air tight container for resting
  • Frypan
  • Food processor
  • Piping bag with medium round tip (alternatively, you can use a teaspoon)
  • Pasta roller and cutter (if not using a rolling pin and knife)
  • Pastry/pasta cutting wheel

Ingredients

Pasta Dough

  • 140 g 00 flour
  • 40 g semolina
  • 6 egg yolks
  • 30 ml anisette liqueur we used The Canberra Distillery's Canberra Fog
  • 1/4 tsp olive oil extra virgin (we used Rio Vista Olives' Merchant Spice Agrumato)

Pasta Filling

  • 4 fresh figs quartered
  • 1 sprig rosemary
  • 1 tbsp olive oil extra virgin (we used Rio Vista Olives' Merchant Spice Agrumato)
  • 30 ml anisette liqueur we used The Canberra Distillery's Canberra Fog

To Serve

  • 20 g gorgonzola dolce crumbled
  • 1 tsp freeze dried raspberry crumbled

Instructions

  • Combine all pasta dough ingredients and knead for 10 minutes. Transfer to an airtight container, and leave to rest for 30 minutes, away from heat and direct sunlight.
    anisette spiced olive oil and fresh figs on a chopping board
  • Prepare the filling by frying the rosemary and fig quarters in the olive oil on medium-high heat, cut sides down, turning until lightly caramelised on all sides, about 2 minutes. Add the anisette to deglaze, and cook for a further 30 seconds. Remove from the heat and allow to cool, discarding the rosemary and blending the figs into a paste. Transfer to a piping bag fitted with a medium round tip, and refrigerate to firm up.
    close up of caramelised figs
  • Chop the dough in half, and roll through a pasta machine at the widest setting a few times, folding over itself in between passes. Step through to a medium-thin setting of 6.
    ball of anisette pasta dough cut in half
  • Cut the dough into squares of approximately 6cm, and then pipe a small line of filling into each, close to one edge and stopping about 2cm short of the sides. Roll the pasta up over the filling, and then gently pinch each end around the filling to form into caramelle. Store on lightly floured baking paper lined trays until ready to cook.
    fig and anisette caramelle pasta spread on a chopping board
  • Cook the pasta in lightly salted boiling water until al dente at the thickest join, 8-10 minutes, before draining and plating with a drizzle of olive oil. Sprinkle the gorgonzola and dried raspberries over the pasta to finish.
    close up of fig and anisette caramelle pasta with gorgonzola cheese and dried raspberries on a plate

Nutrition

Calories: 707kcal | Carbohydrates: 94.7g | Protein: 21.3g | Fat: 17.6g | Saturated Fat: 6.9g | Cholesterol: 639mg | Sodium: 155mg | Potassium: 426mg | Fiber: 6.7g | Sugar: 18.7g | Calcium: 188mg | Iron: 6mg
Made this recipe? We'd love to see!Mention @pastaetal or tag #pastaetal!