Yes chocolate pasta, delicious! We had never made pasta before and had no idea how much fun it would be! It was even more fun when you know you are making chocolate pasta!
This recipe is just for the pasta, you can add anything you like to it to make a meal. The chocolate pasta tastes quite earthy and rustic and suits a ragu (we have a recipe here), I can also imagine it would taste amazing with blue cheese, per and rocket.
What we discovered when making this pasta was the ratio of wet to dry was really important, hence we have written the weight of the eggs, we has some problems with the dough until we realised the eggs were quite small. The type of cocoa used can also affect the dough, the Devonport Chocolates one is very fine so less is more!
Serves 4
Ingredients
Method
In a big bowl (or clean work surface) Combine your flour and cocoa together (you might need to sift your cocoa if lumpy), I combined cocoa and flour together by giving it a light whisk.
Make a well in the middle of the flour and crack your eggs straight into it.
Beat with a fork until the dough comes together.
Knead dough into a ball, if more fluid is needed add one tablespoon of water at a time.
Wrap dough in plastic wrap or baking paper and leave it to sit for an hour.
Divide your dough into smaller portions ready to feed through your pasta machine.
For making the pasta in the pasta machine I followed my machines instructions which were great. Starting at ‘0’ I rolled a piece of dough through the machine then folded it in half and repeated this 6 times. I then cut this piece in half. Then each half went through the machine building up from ‘0’ to ‘5’ and then placing through the fettuccini attachment. When your dough gets a little sticky you will need the lightly flour it again.
Place on a drying rack to dry.
To cook the chocolate pasta use a big pot of water and once boiling add a bit of salt. If your pasta hasn’t dried completely, it will only take a few minutes to cook, if it has dried 8-10 minutes.
Enjoy and have fun!