Instructables

Chocolate Pasta ~ Pasta di Cacao

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Picture of Chocolate Pasta ~ Pasta di Cacao

When I was in Tuscany this past summer, I saw Pasta di Cacao (Chocolate Pasta) everywhere!  The United States is just catching on to this craze, but it is SO very expensive to buy in the specialty shops. Would you believe an 8 ounce bag of chocolate pasta is almost ten dollars! Yes!  I kid you not!!   But, guess, what?? It is so easy to make, and the best part... it cost just a fraction of that luxury price!  Yes sirrreee!!

This savory chocolate pasta, I was told by a chef in Montalcino, Tuscany, is best served with a cream sauce..preferable an alfredo type sauce with extra Pecorino Romano for topping.

It is off the charts yummy!!!  Hope you make this and impress all your guests!!.

         INGREDIENTS:
  • 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.
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rudmanba6 months ago

I am inspired to make a chocolate tortelli with perhaps a hazelnut (nutella) and pistachio filling. Serve this with drizzles of chocolate and white chocolate ganache, and a drizzle or razberry coulis. . .

pg1315 rudmanba5 months ago

That sounds incredible!

Durdle6 months ago

AMazing Pasta!~

BR AFTERSHOCK11 months ago
I think it would be great i might try it i wouldnt think to pare chocolate with alfredo sauce genuise
that would b great served with a scope of vanilla bean ice cream, whipped cream and pecans...or with wilted spinach, pine nuts and Alfredo sause....so u can have it either savory or sweet
mgoodson11 year ago
The Persians make a dish called "Shirin Pollo". It's a chicken dish flavored with an ORANGE relish similar to marmalade, incorporating slivered almonds. I think using their orange marmalade and cooking chicken with it, and serving it over this past could potentially be a major winner. I love chocolate and orange together so much, AND chocolate and almonds. How could it not be delicious????
What a great idea!
sunshiine1 year ago
This looks so good! Thanks for sharing!
Sunshiine
TheBrooklynRagazza (author)  sunshiine1 year ago
you are so welcome!! Thank you!! -Cath
poofrabbit1 year ago
Congratulations on being a winner in the pasta contest!
TheBrooklynRagazza (author)  poofrabbit1 year ago
Oh my goodness!!!!!!! I didn't know until I saw your message!! This is really great!! Thank you so much!!
xflaviox1 year ago
Wow!
Just made it in my culinary school in Brazil!
People loved it!
Thank you girl! it was very delicious :3
TheBrooklynRagazza (author)  xflaviox1 year ago
Fabulous!! Did you serve it up as a savory preparation, or sweet? When Iwas in Tuscany, they serve it as a savory dish...
I used Alfredo Sauce!
Tasted awesome!
TheBrooklynRagazza (author)  xflaviox1 year ago
Nice!!! I love the chocolate paired with the cheese. Glad you liked, too!
TheBrooklynRagazza (author) 1 year ago
Thanks, everyone for all your feedback!! I'm so glad so many people like this Pasta di Cacao! Hope you all have a great weekend! -Cath
I'm not sure what time frame is included in "Eggs are safe nowadays." I had salmonella from one infected egg in the summer of 1996 and was wretchedly sick for a couple of days. Never again, I hope! The recipe looks great - just not for me.
Bev, Thanks for your feedback and checking out my entry. I'm so sorry you had that experience. My pasta is cooked in boiling water, probably longer than most people cooked a fried egg, so the egg in the pasta is cooked. But, if you really want to make a pasta without eggs, you can certainly do that, too. :-)
besides - if you read the instructions, you'll see you're supposed to cook the pasta.
even back then, the statistical chance of getting salmonella from an egg is 1 in 20,000: http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety

fwiw, i'm 45yrs old and betw cookie dough, cake batter, and so on, i eat quite a lot of raw egg. the only time i caught food poisoning was a case of listeriosis from deli meat.
ognat421 year ago
What a great idea. I've been looking for something new to make. Just found it. Thank you for sharing.
TheBrooklynRagazza (author)  ognat421 year ago
Thanks so much!! I love saving money when you can make a expesive product for justv pennies. Enjoy!
That pasta just looks beautiful! And delicious, of course :)
Why, thank you, Penelope!! It was so fun to make..and to eat! -Cath
TheBrooklynRagazza (author) 1 year ago
My inspiration to keep the pasta recipe SAVORY, and pair it with a salty cheese, was based on a finding at the San Lorenzo Mercato Centrale in Florence, Italy: Pecorino con Cioccolato!!! What in the world!!! Yep!! And it is SO good!!
mcattini1 year ago
love it, so simple, and although it is not, it does look very rich. You think I could add a little sugar and use it to increment deserts?
TheBrooklynRagazza (author)  mcattini1 year ago
Of you would like the pasta to have a sweetness to it, I would use about 1/4 cup of powdered sugar (not the grainy stuff) then add a little water, as you may need it, if the dough is too dry. Thanks for checking out my recipe!
roof rack1 year ago
I make this pasta into short, wide noodles and serve it chilled with strawberry syrup. I make the syrup by pureeing my homemade strawberry jam w/ a little water. I lightly sweeten the chocolate pasta w/ Stevia powder b4 forming it.
TheBrooklynRagazza (author)  roof rack1 year ago
That sounds like a fabulous dessert idea! Thanks for sharing!
cjf1 year ago
a slightly spicy peanut sauce sounds like a lovely match with this
TheBrooklynRagazza (author)  cjf1 year ago
That sounds fantastic! The ideas are endless! Thanks for sharing!
pcfrost2321 year ago
I keep imagining berries...maybe raspberry sauce would be great for an unusual dessert idea?
TheBrooklynRagazza (author)  pcfrost2321 year ago
Oooooh! Sounds Yummy!
Bettybstt1 year ago
What a fun holiday project!
TheBrooklynRagazza (author)  Bettybstt1 year ago
Thanks!! I think kids would find it a real hoot. They can turn the pasta crank!
Mrenglish1 year ago
Wow! I like the idea... time to break out the pasta roller!
TheBrooklynRagazza (author)  Mrenglish1 year ago
Yeahh!!! Get out that pasta roller, Mrenglish!! It was SO easy! I can't believe people pay 10 bucks for it. Never again! Show 'em how you roll!! :-)
wazzup1051 year ago
Nigella just used this pasta in her latest show Nigellissima (with a pecan caramel sauce... http://www.bbc.co.uk/food/recipes/chocolate_pasta_with_64143 )
TheBrooklynRagazza (author)  wazzup1051 year ago
Oh, cool!! I see she used the penne. I bought a bag of cacao di penne in Italy for 5 euro for only an 8ounce bag. In the states it's twice that much.

Also, she used it in a sweet preparation, which I will try in the future. For now, I;m loving the savory dishes with it.

Hey, also, pecorino with cacao in it is popular there, too. First time seeing that!

Lots of cool stuff on here! I'm LOVING this site!
Woooooow that is beautiful pasta! I think this would be excellent with a spicy sauce. :D
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