CHOCOLATE PASTA WITH THREE SAUCES
Ever heard of chocolate pasta? Yep, I did say ‘pasta’, and no, it doesn’t need to be sweet. Actually, adding cocoa to pasta is not an unusual practice in Italy where it can be eaten both savory or sweet. Cocoa adds a very subtle flavor in cooked pasta and strikingly beautiful look, shiny and decadent, especially after you toss it with some good olive oil. The pasta smells strongly of chocolate during cooking, but the actual taste is mild. I think of it as more of a special meal because of how pretty it is, but there is nothing complicated about making it.
I’ve been serving it with different sauces – berries roasted with balsamic vinegar (raspberries or strawberries), pistachio pesto and creamy Gorgonzola sauce. They create a beautiful combination of colors and flavors, and can be eaten all sloppily mixed together.
HOW TO MAKE CHOCOLATE PASTA
Ingredients
1 3/4 cup all-purpose flour (I use spelt flour)
1/3 cup cocoa powder
2 tablespoons powdered sugar (optional)
1/4 teaspoon salt
2 large eggs
1 tablespoon olive oil
For decorating:
Chocolate shavings
Chopped pistachios
Basil leaves
Gorgonzola crumbles
Instructions
In a medium bowl, whisk together flour, cocoa, sugar and salt.
Make a well in the middle and add the eggs and olive oil. Mix at first with a spoon, then knead with your hands. The dough will be dry and stiff at first, but will soften the more you knead it. If it’s dry (because eggs were too small) add water, a teaspoon at a time.
Cover and allow to rest at room temperature for 30-60 minutes. During this time, the dough will hydrate and become softer and pliable. Knead it for a few minutes on a well floured surface.
Follow your pasta maker manufacturer’s instructions to roll/cut pasta (or roll it out thin and cut into strips with a knife). Sprinkle the dough with flour frequently to avoid sticking.
To cook chocolate pasta, place it into salted boiling water and cook for 8-10 minutes. Drain and toss with olive oil.
RASPBERRY SAUCE WITH BALSAMIC VINEGAR
Ingredients
2 pints fresh or frozen raspberries (or strawberries)
3 tablespoons maple syrup (or more if you like a lot of sweetness)
2 tablespoons balsamic vinegar
Instructions
Toss all ingredients in an oven proof dish and bake at 350ºF (180ºC) for 35-40 minutes, or until the top brown slightly.
PISTACHIO PESTO
Ingredients
1/2 cup shelled unsalted pistachios
1 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf Italian parsley leaves (optional)
2/3 cup extra-virgin olive oil
1/2 teaspoon sea salt
Freshly ground pepper, to taste
3 tablespoons freshly grated Pecorino Romano cheese
Instructions
Process everything but cheese in a mini food processor, add cheese right before ready to serve.
CREAMY GORGONZOLA SAUCE
Ingredients
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 oz crumbled Gorgonzola cheese
Instructions
In a medium sauce pan, melt the butter. Add flour and whisk until smooth, and cook on low for about 5 minutes.
Add milk and whisk until sauce thickens, about 4-5 minutes. Remove from heat and add Gorgonzola; stir to melt.
Chocolate Pasta
Ingredients
- 1 3/4 cup all-purpose flour I use spelt flour - or mix all-purpose and semolina flours
- 1/3 cup cocoa powder
- 2 tablespoons powdered sugar optional
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
Instructions
- In a medium bowl, whisk together flour, cocoa, sugar and salt.
- Make a well in the middle and add the eggs and olive oil. Mix at first with a spoon, then knead with your hands. The dough will be dry and stiff at first, but will soften the more you knead it. If it's dry (because eggs were too small) add water, a teaspoon at a time.
- Cover and allow to rest at room temperature for 30-60 minutes. During this time, the dough will hydrate and become softer and pliable. Knead it for a few minutes on a well floured surface.
- Follow your pasta maker manufacturer's instructions to roll/cut pasta (or roll it out thin and cut into strips with a knife).
- To cook chocolate pasta, place it into salted boiling water and cook for 8-10 minutes. Drain and toss with olive oil.
