Chocolate Pasta: the recipe for a creamy and aromatic first course
Chocolate pasta is an original and tasty main course, perfect for a special occasion. Easy to make, you have to prepare a dough without eggs, but with bitter cocoa powder and a pinch of buckwheat flour, which will give them a pleasant savory touch.
In our version, tagliatelle are creamed with some cheese and finally garnished with pine nuts and fresh sage leaves, for a very fragrant result. The slightly bitter taste of cocoa will enhance the sweetness of melting cheese, for a balanced and tasty final result.
This is a quick and appetizing recipe, which you can prepare in a few steps, perfect for a family lunch, a dinner with friends or a special occasion, such as Valentine's Day.
Tips for making the Best Chocolate Pasta
You can use your favorite soft cheese.
You can replace the pine nuts with walnut kernels or toasted sliced ​​almonds.
You can also enrich this chocolate pasta dish with sautéed radicchio and chopped shallot or with a delicate pumpkin cream. For more robust palates, try to season tagliatelle with some strong ragu meat sauce.
How to store Chocolate Tagliatelle
The tagliatelle can be stored for a couple of days in the refrigerator, well sprinkled with flour and spread out on a tray. If cooked, we suggest you enjoy them hot at the moment.
How to make Chocolate Pasta
Transfer the flours to a large bowl, add the cocoa 1 and mix.
Transfer the flours to a large bowl, add the cocoa 1 and mix.
Pour the water slowly, a little at a time 2, and mix until you have a homogeneous mixture.
Transfer the dough onto a floured work surface 3.
Pour the water slowly, a little at a time 2, and mix until you have a homogeneous mixture.
Knead vigorously for 4-5 minutes 4. Shape it into a ball, cover it and let it rest for half an hour.
After this time, start rolling out the dough with a rolling pin 5.
Transfer the dough onto a floured work surface 3.
You will need to obtain a thin sheet of about 1 mm 6.
Flour the surface of the dough 7.
Knead vigorously for 4-5 minutes 4. Shape it into a ball, cover it and let it rest for half an hour.
After having folded it back on itself, cut the dough into strips of about 2 cm thick 8.
Open each strip and transfer the tagliatelle onto a wooden cutting board 9. Let it dry for half an hour.
After this time, start rolling out the dough with a rolling pin 5.
Cut the soft cheese (at room temperature) in chunks and transfer them into a large pan 10.
Boil the tagliatelle in boiling salted water for 3 minutes, then drain and transfer them to the pan with the soft cheese 11. Put on the heat and stir gently (add a little cooking water or milk to soften).
You will need to obtain a thin sheet of about 1 mm 6.
Complete with pine nuts and sage leaves, and serve 12.
