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Blueberry Pasta Fritta with Raspberry Mascarpone and Crushed Pistachio



  • 1 cup of California Giant blueberries
  • 1 cup of California Giant raspberries
  • 4 large eggs
  • 2 ½ cups semolina flour
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 5 tbsp granulated sugar
  • 3 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/4 cup vegetable oil
  • 1 tsp orange blossom water
  • 1 tsp orange zest
  • 4 tbsps honey
  • 2 cups mascarpone
  • 1/4 cup shelled pistachios


  • In a sauce pan, add blueberries, 2 tablespoons of granulated sugar, 3 tablespoons of lemon juice and ¼ tsp of cinnamon.
  • Let mixture cook on low heat, stirring every so often for 10 mins.
  • Reserve mixture and let cool.
  • In a kitchen aid mixing bowl, add 2 large eggs beaten to blend, 1 tablespoon olive oil, 1 teaspoon kosher salt and the cooled berry sauce.
  • Mix these ingredients thoroughly then slowly add in 2 ½ cups of semolina flour.
  • Mix by hand adding one cup of semolina flour at a time until the dough forms.
  • Attach the bowl to the mixer and knead with a dough hook for 10 mins on 10 speed.
  • Wrap the dough in plastic and let sit at room temperature for 30 mins.
  • Roll the dough into .88mm rectangular sheets about 12 inches in length.
  • Cut the dough into angel hair strips dusting with semolina flour so they don’t stick together.
  • In a stock pot, add salted water and bring to a boil.
  • Cook pasta al dente, drain pasta and twirl into nests.
  • Place cooked pasta nests in the refrigerator to cool.
  • In a sauté pan, add 4 tablespoons of honey, 1 teaspoon of orange blossom water, and ½ teaspoon of orange zest.
  • Bring orange honey mixture to a simmer then reserve.
  • In the kitchen aid mixer add 2 cups of mascarpone, 1 cup of raspberries, and 3 tablespoons of sugar.
  • Mix on 10 speed until fully incorporated, about 5 mins.
  • Crush ¼ cup of shelled pistachios and reserve.
  • In a medium sauté pan, add vegetable oil and bring to medium high heat.
  • Sear pasta nest on both sides until crispy then drain in paper towel to remove excess oil.
  • Plate by adding a spoon pull of raspberry mascarpone to the plate followed by two blueberry pasta Fritta nests, glaze the nests with orange zest honey, then top with a quenelle of raspberry mascarpone, lastly add a garnish of crushed pistachio and enjoy!
prep time
total time
CALORIESper serving
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1 hr
1 hr 30 minutes
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms