Friday, June 8, 2012

Chocolate Pasta

It may sound strange, but once you try it you will love it! The great thing about homemade pasta is that you can flavor it any way you like. It is great served cold and can be made ahead of time for a quick dessert. Top it with whatever your taste. Add a raspberry sauce, or raspberry sauce with a little bit of liqueur mixed in. Toss the pasta with Grand Marnier or Amaretto,  top with fresh whipped cream for a delicious treat.


  • 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. Pour the flour mixture  into 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.