Today is
National Pasta Day, and what can be better than
Chocolate Pasta? Great flavor, great texture, and oh so versatile.
For today's
National Pasta Day, I have two different
chocolate pasta recipes. You can buy chocolate Pasta online from several chocolatiers and pasta makers. My local Pasta Shop has
fresh chocolate Pasta that freezes well.
The first recipe for Chocolate Pasta is from Emeril Lagasse. It's slightly more complicated
than the second recipe, but has a completely different taste and is worth the effort.
Chocolate Pasta with Whipped Cream, Sliced Strawberries, and Chocolate Nibs
from Emeril Lagasse (Food Network)
Ingredients
2-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 Tablespoons confectioners' sugar plus 3 tablespoons confectioners' sugar
Pinch salt
4 large eggs
2 teaspoons pure vanilla extract (
Madagascar)
2 teaspoons walnut oil or vegetable oil (
go with the Walnut Oil)
1-1/2 cups cold heavy cream
1 Tablespoon Nocello or brandy
1/2 cup thinly sliced fresh strawberries
1/2 cup chocolate nibs or finely chopped semisweet chocolate
Directions
In large bowl or on work surface, sift together flour, cocoa, 3 Tbsp sugar, and salt. Make a well in center and add eggs a
bit at time, working them into dry ingredients using circular
motion with hands. Continue working in eggs, and add vanilla and oil, until sticky dough is formed. Knead on lightly
floured surface until dough is smooth and elastic, and is no longer
sticky. (
Alternatively, place dry
ingredients in bowl of food processor, add eggs, vanilla and
oil and pulse to form ball of dough. Turn out onto work surface and
work to smooth dough.) Cover with plastic wrap and let rest for 20 minutes.
Divide
dough into 4 fist-sized pieces and flatten into disks. One at time, roll out each dough piece through widest setting of a pasta
machine, according to manufacturer's instructions. Remove, fold into
thirds and repeat. Continue rolling through machine on 4 times,
dusting lightly with flour to keep from sticking. Decrease roller
size down 1 notch, and roll through once, passing dough through each
setting twice until desired thickness is reached. Let dry briefly while assembling "sauce."
In
medium bowl, beat cream with electric mixer at medium speed
until it becomes thick and frothy. Beating, add sugar and Nocello,
and beat until soft peaks form, being careful not to overbeat. Set aside
until ready to serve.
Bring pot of salted water to boil
and cook pasta until just al dente, about 2 minutes. Drain in
colander. Place drained pasta in large pasta bowl and toss with
whipped cream, strawberries and nibs. Serve immediately.
And a second easier recipe.
Chocolate Pasta with White Chocolate "Cream" Sauce
Spaghetti
2 ounces dark chocolate (60%+ cacao), melted, cooled
2 eggs
1 3/4 cups flour
White Chocolate Cream Sauce
2 ounces white chocolate (Guittard or another 'real' white chocolate)
2/3 cup whipping cream
Directions for Pasta
Add melted chocolate to eggs. Make pasta using chocolate-egg mixture and flour. (follow any easy pasta recipe). Let rest for 30 minutes.
Roll out pasta. Roll pasta sheets through preferred setting on the cutter. Let spaghetti dry for 30 minutes.
In large pan of boiling water, cook pasta until al dente.
Drain pasta.
Make sauce.
Serve pasta with sauce.
Directions for Cream Sauce
Blend white chocolate and cream in a saucepan over low heat. Cook, stirring constantly, until chocolate is melted and smooth.
