Chocolate Pasta Three Ways
Try this Chocolate Pasta Three Ways recipe
Try this Chocolate Pasta Three Ways recipe
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons butter
- 1/2 teaspoon sea salt
- 2 tablespoons flour
- 2 large eggs
- freshly ground pepper to taste
- 1/3 cup cocoa powder
- basil leaves
- chopped pistachios
- 2 tablespoons powdered sugar (optional)
- 1 tablespoon colavita extra virgin olive oil
- 1 cup packed fresh basil leaves
- 1 3/4 cup all-purpose flour (i use spelt flour)
- perugina chocolate shavings
- gorgonzola crumbles
- 2 pints fresh or frozen raspberries (or strawberries
- 3 tablespoons maple syrup (or more if you like a lot of sweetnes
- 2 tablespoons colavita balsamic vinegar
- 1/2 cup shelled unsalted pistachios
- 1/2 cup packed fresh flat-leaf italian parsley leaves (opt
- 2/3 upcolavita extra virgin olive oil
- 3 tablespoons freshly grated pecorino romano cheese
- 3 oz crumbled gorgonzola cheese
- Carbohydrate 172.773752015783 g
- Cholesterol 931.00625004645 mg
- Fat 85.0131338667937 g
- Fiber 12.2374468744778 g
- Protein 56.7472255349785 g
- Saturated Fat 32.1928891534681 g
- Serving Size 1 1 recipe (802g)
- Sodium 2163.71913562618 mg
- Sugar 160.536305141305 g
- Trans Fat 7.56158343557301 g
- Calories 1651 calories
Step-by-step
- 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 is 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.
- Toss all ingredients in an oven proof dish and bake at 350°F (180°C) for 35-40 minutes, or until the top browns slightly.
- Process everything but cheese in a mini food processor, add cheese right before ready to serve.
- 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 Three Ways: A Culinary Adventure
As a busy professional woman, juggling a demanding career and a social life, I often find myself craving quick, yet satisfying meals. This is where my love for experimenting in the kitchen comes in handy. Recently, I stumbled upon a recipe for chocolate pasta, and let me tell you, it’s been a game-changer! Forget the usual pasta dishes; this recipe offers a unique and decadent twist on a classic.
The initial apprehension about the chocolate flavor was quickly replaced with delight. The subtle hint of cocoa perfectly complements the savory notes of other ingredients, creating a symphony of flavors. The recipe is incredibly versatile; I’ve explored three different ways to prepare this pasta, each offering a unique flavor profile. My favorite involves a creamy gorgonzola sauce; the pungent cheese marries beautifully with the subtle sweetness of the chocolate pasta, creating a truly unforgettable experience. I’ve also tried a simpler approach, using fresh basil and pistachios, allowing the natural flavors of the pasta to take center stage. Finally, a fruity version with raspberries and balsamic vinegar adds a surprising sweet and tart element. The beauty of this recipe lies in its adaptability; feel free to experiment with different sauces, toppings, and cheeses to create your own unique variation.
The Process: Making the pasta itself is surprisingly straightforward. It begins with a simple dough—flour, cocoa powder, eggs, and a touch of olive oil. The dough is quite stiff initially, requiring a bit of kneading to achieve a smooth consistency. After a resting period, allowing the dough to hydrate, it's ready for rolling and cutting. I prefer using a pasta maker, but a sharp knife works just as well. The pasta cooks quickly, and the resulting texture is delightfully smooth and slightly chewy—a perfect canvas for your favorite toppings.
Beyond the Recipe: The chocolate pasta experience isn't just about the food; it’s about the journey of culinary creation. It's a reminder to step outside my comfort zone, experiment with new flavors and ingredients, and embrace the unexpected. It's a simple yet elegant dish that is perfect for a weeknight meal or a special occasion. The possibilities are truly endless.
Tips and Tricks: For a richer chocolate flavor, I recommend using high-quality cocoa powder. Don’t be afraid to adjust the sweetness according to your preference. If you prefer a less sweet pasta, reduce the amount of sugar in the dough. The pasta can be made ahead of time and stored in the refrigerator for later use. When cooking, ensure the water is salted, which enhances the flavor of the pasta.
Serving Suggestions: As mentioned earlier, the versatility of this chocolate pasta is astounding. The creamy gorgonzola sauce is a personal favorite, but don’t shy away from experimenting. A simple pesto, a fresh tomato sauce, or even a creamy mushroom sauce would work wonderfully. Toppings like toasted nuts, fresh herbs, and shaved Parmesan cheese add beautiful texture and contrasting flavors.
Whether you’re a seasoned chef or a kitchen novice, I highly recommend trying this chocolate pasta recipe. It’s a unique, delicious, and surprisingly easy dish that will surely impress your friends and family. And who knows? It might just become your new favorite go-to meal!
Beyond the Plate: This recipe has sparked a renewed passion for cooking in my life. It's a testament to the power of culinary exploration and the joy of creating something delicious and unexpected. It's not just about sustenance; it’s about the experience, the creativity, and the satisfaction of sharing a meal made with love.
