This savory chocolate pasta, I was told by a chef in Montalcino, Tuscany, is best served with a cream sauce..preferable an alfredo type sauce with extra Pecorino Romano for topping.
- 2 1/4 cups of all purpose flour
- 3/4 cup of unsweetened cocoa powder
- 3 large eggs
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- On a clean work surface, combine the flour and the cocoa powder, and make a well in the middle for the eggs.
- Crack the eggs into the middle of the flour well and beat with a fork, gradually pulling in some of the flour from the walls of the well to form a sticky dough. Continue in this fashion until all the dough is incorporated. Knead the dough into a ball. If dough is too dry, add a about a tablespoon of water. If dough is too moist, add a little flour.
- Wrap dough in plastic wrap and allow to sit a room temperature for one hour.
- After one hour, dough will be pliable enough to roll. With a knife, cut off about 1/5 portion of the dough and roll out to about 1/4 in thin with a rolling pin.
- Once the dough is 1/4 inch thin, feed it through a pasta machine using the largest setting. Repeat a couple times on this setting until the dough is smooth and elastic. Repeat this step, but gradually decreasing the size setting, until the dough is desired thinness.
- Once your pasta sheets are rolled out to desired thinness, use your favorite pasta machine attachment to make your favorite pasta size. I used the fettuccini setting.
- Once all your pasta is rolled and cut to your favorite shapes, or sizes, you may freeze or cook right away. Remember, fresh pasta cooks up very quickly (in a just a couple minutes, so keep an eye on it!)