Recipe For Chocolate Pasta

~ Tandy

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?

"Chocolate Pasta With A Blackcurrant And Ginger Sauce"
Chocolate Pasta With A Blackcurrant And Ginger Sauce

 

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Chocolate Pasta With A Blackcurrant And Ginger Sauce

All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 25 g cocoa
  • 75 g pasta flour
  • 1 egg
  • 125 g frozen blackcurrants
  • 2.5 cm root ginger peeled and very finely chopped
  • 15 mls honey - add more if you want it sweeter
  • 15 mls dry rosé wine
  • Small handful of mint chopped for garnishing
  • Grated milk chocolate for garnishing

Method

  • 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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Tandy

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

22 thoughts on “Recipe For Chocolate Pasta”

  1. Wow, I have never had chocolate pasta but it sounds like a great idea. Since pasta is really just flour and egg yolks there is nothing really savoury about the actual noodle so I can imagine it would work out very well 🙂 x

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  9. What a fun recipe. I do enjoy trying out these slightly left of centre recipes. I made chocolate pancakes with blackcurrents today and the subtle flavourings I added to the pancakes were completely lost by the blackcurrents. They were very nice though as I’m sure your pasta was. Thanks for joining in with We Should Cocoa.

    Reply

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