It’s no joke! While some might think a recipe of this sort is way too crazy, I say if you love pasta (and I do) and love chocolate (and I do), why not try something outside of the pasta box?
The great thing about homemade pasta is that you can flavor it any way you like. It’s excellent served cold and can be made in advance for a quick dessert. Top it with whatever you like. Be warned: you may fall so deeply in love with this new pasta dessert that you’ll want to try apple lasagna, bitter-sweet chocolate ravioli, blueberry lasagna with hazelnut crème sauce, or chocolate tortellini with pear sauce or raspberry coulis. But that is for another day! For now, I present chocolate pasta…
- 1 3/4 cup flour
- 1/4 cup cocoa powder
- 2 tablespoons granulated sugar
- 2 eggs
- 1 tablespoon vegetable or canola oil
- 1 teaspoon vanilla
- pinch of salt
In a large bowl, mix flour, cocoa powder and salt together with a wire whisk. Dump the flour mixture onto your work surface or in a large bowl. Make a deep well in the center of the mound and break the eggs into it. Mix the eggs with a fork, adding 1 Tbsp oil and 1 tsp vanilla. Stir with your fork until you form a soft dough. When you have formed a soft, dough ball, transfer it to a clean, floured working surface and knead for 5-10 minutes until the dough is soft, elastic and uniform in color. Cover the dough with plastic wrap and let it rest for an hour before rolling.
Roll the dough through your pasta machine and use your spaghetti, linguini or fettuccine cutting attachment. Cook your pasta in unsalted, boiling water for 2 – 3 minutes. Drain thoroughly but do not rinse.
Mound your warm pasta onto dessert plates and serve immediately with sauce, or chill to serve cold.
When Shelley’s not looking, I go for something truly unique. Toss the pasta with Grand Marnier or Amaretto, chocolate sauce and then top with fresh whipped cream for a little extra adults-only treat!