Chocolate Pasta - (Free Recipe below)

Chocolpasta - Recipes
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1.00 LBS
7.00 (in)
7.00 (in)
7.00 (in)
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  • 2 1/4 cups of all purpose flour
  • 3/4 cup of unsweetened cocoa powder
  • 3 large eggs
         YIELD: 18 ounces of pasta
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Step 1:

On a clean work surface, combine the flour and the cocoa powder, and make a well in the middle for the eggs.

Step 2:

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Crack the eggs into the middle of the flour well and beat with a fork, gradually pulling in some of the flour from the walls of the well to form a sticky dough. Continue in this fashion until all the dough is incorporated. Knead the dough into a ball.  If dough is too dry, add a about a tablespoon of water. If dough is too moist, add a little flour.

Step 3:

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Wrap dough in plastic wrap and allow to sit a room temperature for one hour.

Step 4:

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After one hour, dough will be pliable enough to roll. With a knife, cut off about 1/5 portion of the dough and roll out to about 1/4 in thin with a rolling pin.

Step 5:

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Once the dough is 1/4 inch thin, feed it through a pasta machine using the largest setting. Repeat a couple times on this setting until the dough is smooth and elastic. Repeat this step, but gradually decreasing the size setting, until the dough is desired thinness.

Step 6:

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Once your pasta sheets are rolled out to desired thinness, use your favorite pasta machine attachment to make your favorite pasta size.  I used the fettuccini setting.

Step 7:

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Once all your pasta is rolled and cut to your favorite shapes, or sizes, you may freeze or cook right away. Remember, fresh pasta cooks up very quickly (in a just a couple minutes, so keep an eye on it!)

Remember, this is a savory pasta, not sweet!  Toss the chocolate pasta with a cheesy alfredo sauce. Delizioso!!

Step 8:

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Pasta cooked and tossed with light Alfredo sauce and topped with additional grated Pecorino Romano cheese.