Chocolate Pasta for Valentine's Day
In the Spirit of Valentine's Day and wanting to post all of my chocolate-inspired recipes, herewith is a chocolate pasta dough recipe. It makes an awesome dough - that I prefer to use as a fettuccine. I just, tonight, made Wild Mushroom Chocolate Ravioli. A bit trickier than I had hoped it would be. Made a bunch with the chocolate dough, then switched over to wonton wrappers - far easier to work with and since they were pre-cut, a lot faster assembling. If you make this dough and are wondering what sort of sauce to use - here's a quickie. Make an Alfredo Style sauce with a bit of roasted/toasted nutty garlic, some sage leaves and toasted walnuts. Saute the garlic first in a bit of butter. Add the sage leaves next. Pour in some light cream and bring to a low boil. Simmer to reduce the cream and to tighten it. Add a pinch of salt, pepper and nutmeg, to taste. Possible kick it up with a hint of cayenne. Toss in the cooked pasta and top with toasted & chopped walnuts. Sure to win over anyone and woo their palates and whatnot! Or at least, it will grant you an interesting evening.
Chocolate Pasta Dough Ingredients:
- 2 Cups All-Purpose Flour—plus more & kneading into dough
- 1/4 Cup Unsweetened Cocoa Powder
- ½ teaspoon Salt
- 2 Eggs—lightly beaten
- 1 teaspoon Olive Oil
- 2-4 Tablespoons Water as needed
- In a large mixing bowl, stir together 2 cups of flour, cocoa powder & salt. Make a well in the center.
- In a small bowl or jar, beat the eggs with the olive oil. Pour the eggs into the center of the flour/cocoa powder mixture; using a fork or your fingers, begin to blend eggs into the flour. Mix well to complete combine all the flour. Use a bench scraper and gather up all the loose flour—patting it into the pasta dough that you are forming.
- Sprinkle the area where you will knead the pasta dough with 2 tablespoons of extra flour. Turn dough out onto the floured surface. Continue adding extra flour as needed, until the dough is no longer wet and sticky. Knead the dough until it feels smooth and elastic— about 10 minutes, folding the dough over on to itself and giving the dough a half turn each time. If the dough is still too sticky and wet, add a bit more flour. When the dough feels soft and smooth, it’s done (as smooth as a baby’s bottom!)
- Form dough into a ball and wrap the dough in plastic wrap, and store in the refrigerator to rest, for at least 10 minutes – or up to over-night.
- When dough has rested, take it out of the refrigerator, unwrap and cut it into three pieces. Allow the dough to come to room temperature for about 10 minutes so it will be easier to handle.
- Using a pasta machine – pass each third piece of dough through the machine – first through the widest setting three times; after each turn, fold the dough over itself in thirds, and put the folded dough through the pasta machine again. After the dough has gone through the widest setting 3 times, turn the dial to the next number setting and run dough through again. Repeat one turn through each setting until you reach the smallest setting. The dough will be very thin and very long at this point.
- Carefully lay the dough out onto a floured cookie sheet or floured surface – and let it rest a few minutes before cutting it into noodles or ravioli shapes. Use the pasta machine blades, biscuit or cookie cutters to cut the noodles into the desired sized/style. Once noodles are cut, toss them lightly in a bit of flour, and either lay the cut pasta on cookie sheet, or put the cut pasta into a storage container in a single layer with sheets of waxed or parchment paper between each layer.
- To cook – have a large stock pot of salted water boiling and add pasta – Fresh pasta cooks in about 3-4 minutes.
- Makes 1 pound of pasta and will serve 4 if cutting into noodles.
- To make Egg Pasta, omit the cocoa powder. Follow recipe as instructed.