Blueberry Pasta Fritta with Raspberry Mascarpone and Crushed Pistachio

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Prep Time1 hr 30 min

Sweet and savory notes of berries and pistachios help create this beautiful homemade pasta dish. Blueberry and lemon elevate the flavor in the pasta fritta nests, which are topped with a delicious raspberry mascarpone.

Blueberry Pasta Fritta with Raspberry Mascarpone and Crushed Pistachio


  • 1 cup California Giant blueberries
  • 1 cup California Giant raspberries
  • 4 large eggs
  • 2½ cups semolina flour
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 5 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • ¼ teaspoon cinnamon
  • ¼ cup vegetable oil
  • 1 teaspoon orange blossom water
  • 1 teaspoon orange zest
  • 4 tablespoons honey
  • 2 cups mascarpone
  • ¼ cup shelled pistachios


      • In a sauce pan, add blueberries, 2 tablespoons of granulated sugar, 3 tablespoons of lemon juice and ¼ teaspoon of cinnamon.
      • Let mixture cook on low heat, stirring every so often for 10 mins.
      • Reserve mixture and let cool.
      • In a KitchenAid 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 2½ 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 minutes 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!
Blueberry Pasta Fritta with Raspberry Mascarpone and Crushed Pistachio

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!