I’ve wanted to make chocolate pasta for quite some time now and when I saw this month’s We Should Cocoa challenge on Blue Kitchen Bakes I decided this was the weekend to get it done. There was a bit of trepidation with the pasta component as I didn’t know how well it would roll through my pasta maker. This aspect of the dish was easy and I will definitely make the pasta again. I chose to make the sauce quite tart but Dave said that the acidic aspect of it overwhelmed the pasta. I quite liked it, but then I don’t have an overtly sweet tooth given that I have very little sugar in my diet. The first thing one has to get used to is the sweet pasta. One expects pasta to be a savoury dish. Because of this expectation I mimicked pasta with a tomato sauce, garnished with fresh basil and grated Parmesan cheese. This dessert needs to go from stove to bowl to tummy quite quickly, which is something I could not achieve with plating and photographing. It is an interesting combination of flavours heightened by the ginger in the sauce. I won’t be making this recipe again, but I have another recipe written in my book to try soon.
have you ever had chocolate pasta?
- 25g cocoa
- 75g pasta flour
- 1 egg
- 125g frozen blackcurrants
- 2.5cm root ginger, peeled and very finely chopped
- 15mls honey - add more if you want it sweeter
- 15mls dry rosé wine
- Small handful of mint, chopped for garnishing
- Grated milk chocolate for garnishing
- In a bowl, bring together the cocoa, flour and egg until it forms a dough
- Knead for 5 minutes
- Cover with cling film and allow to rest in the fridge for 30 minutes
- Using your pasta machine, roll on the number 1 setting until well laminated and the glutens have fully developed
- Roll out to the number 7 setting before cutting into strands
- Bring a pot of water to the boil and while you are waiting for this start on the sauce
- In a frying pan gently heat the blackcurrants, ginger, honey and wine
- Simmer for 5 minutes while you cook your pasta for 3 minutes
- Drain the pasta and toss through the sauce
- Place into a bowl and garnish with mint and chocolate
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I am submitting this recipe to We Should Cocoa
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