Usually served as a dessert, topped with ice cream or whipped cream or with fresh berries and chocolate sauce. Try chocolate lasagna layered with sweetened ricotta cheese and serve with a "red sauce" made from raspberries, strawberries, and/or tart currants. Or toss fettucine with honey, butter, and brandy and top with grated white chocolate "cheese."
1. Place the flour, cocoa, and cinnamon in a large bowl, stir to mix and form the "volcano," Pour the eggs into the center and use a fork to start incorporating the flour into the mixture.
2. If you are making the dough in a bowl, start kneading the dough once the pasta forms large clumps. When all the loose flour has been incorporated and the dough has formed a rough but cohesive mass, about 4 minutes, transfer it to the board to finish kneading. (If loose flour remains and resists incorporation into the dough, add 2 to 3 teaspoons water, toss with the loose flour, and incorporate into the dough mass.)
If you are making pasta on a board, continue incorporating flour until it has all been added and the dough forms large clumps. (If loose flour remains and resists incorporation into the dough, add 2 to 3 teaspoons water, toss with the loose flour, and incorporate into the dough mass. ) Scrape up and discard any leftover hard bits of dough.
3. Dust the board lightly with flour and begin kneading the dough. Use the palms of your hands to knead, pressing down and away from your body, forming the dough into a flattened oval. Fold the top edge over the dough and form it back into a ball. Rotate the dough ball a quarter turn (to the right if you're right-handed and to the left if you're left-handed) and repeat until the dough is cohesive and moderately smooth about 5 minutes.
If making stuffed pasta, the dough should stick lightly to your fingers but pull away cleanly. For sheet pasta, add enough extra flour to make a firmer dough that releases easily from your fingers.
4. Cover the dough with a bowl or a damp cloth, or wrap in plastic and allow it to rest for 30 minutes at room temperature before rolling or shaping as desired. The dough will continue to absorb the flour as it rests. If the dough is sticky after resting, and you're rolling it by machine, you may wish to incorporate more flour by sprinkling the dough when you roll out the pasta to keep it from sticking.
Note: This pasta is fragile, so take care when handling cut and dried strips. Roll chocolate dough out slightly thicker than normal. The best way to handle it is to roll the partially dried cut strips into nests. Cut into sheets for lasagne, or fettuccine. Thinner noodles tend to break.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 289 | ||
Calories from Fat: 77 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 282mg | 87 % | |
Sodium 337.9mg | 12 % | |
Potassium 436.6mg | 11 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 39.5g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 289
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