- 2 1/4 cups of all purpose flour
- 3/4 cup of unsweetened cocoa powder
- 3 large eggs
18 ounces of pasta
On a clean work surface, combine the flour and the cocoa powder, and make a well in the middle for the eggs.
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.
Wrap dough in plastic wrap and allow to sit a room temperature for one hour.
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.
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.
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.
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!!
Pasta cooked and tossed with light Alfredo sauce and topped with additional grated Pecorino Romano cheese.