Blueberry pasta

This makes a very nice light dessert or snack.

Blueberry pasta

Serving Size: 4


for the blueberry pasta dough:

  • 1 cup semolina flour
  • 2 tbs. oil
  • 1/2 cup blueberry puree
  • for the blueberry puree:
  • 100 grams blueberries, washed
  • 2 tbs. sugar
  • juice of 1 lemon
  • 1/4 cup water
  • dash cinnamon

for the amaretto cream sauce

  • 1/4 cup soy cream
  • 1 tbs. powdered sugar
  • 1 cap full almond flavor
  • 3 tbs. amaretto


Make the blueberry sauce/puree first, as you need some to make the pasta.
Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat.
Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with a blender.

Using a food processor make the pasta dough so that it forms a solid ball.
Roll the dough out on a lightly floured surface and cut the tagliatelle shaped strips, or wind through a pasta machine.
Let the pasta dough dry while you make the amaretto sauce.

Blueberry pasta

Mix the ingredients for the amaretto sauce together for a creamy smooth sauce.

Cook the pasta in boiling water until al dente…it will only take 3-4 minutes if the pasta is fresh.
Serve the pasta with the amaretto sauce and the blueberry sauce.


It can be made non-alcoholic by omitting the amaretto and using almond flavor instead.

4 responses to “Blueberry pasta”

  1. Terra says:

    My friend and I made this, just the pasta not the sauce. We really liked it, but you need double the flour, or at least keep adding it – constantly – when mixing it or rolling it out (I suggest rolling it between two very well floured peices of wax paper). The pasta cooks well even if it doesn’t look like its done or appears to have a sticky texture. This unique recipe was very fun to make!

  2. Chris says:

    Hi Terra,
    Thank you for your comment, I’m glad you had fun making the recipe.our suggestion for rolling it out is great, thank you. I have found that the consistency of flour is different in various countries, so often things d need adjustment. Our blueberries are just about ripe now, I will give the recipe a try again and see if I can adjust it.

  3. Tobias says:

    great looking pasta man!! i just tried pasta w/lemon sauce.. ck it out at

  4. Brian says:

    Looks like a great recipe. Very Unique.

    When I try this I am going to add regular flour to the pasta (same amount as the semolina). This should give the pasta a soft and silky texture and maybe prevent the stickiness that Terra was talking about.


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