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!!.

  • 2 1/4 cups of all purpose flour
  • 3/4 cup of unsweetened cocoa powder
  • 3 large eggs
         YIELD: 18 ounces of pasta

Step 1:

On a clean work surface, combine the flour and the cocoa powder, and make a well in the middle for the eggs.
<p>Hi!<br><br>I notice you us US volume measurements in this recipe. Would you be so kind as to weigh out your ingredients (particularly the cocoa and flour) so the recipe could be duplicated better?<br><br>Also, what percentage cocoa are you using?</p><p>I'm really curious about the cocoa to flour weight ratio. Volumetric measurements can really vary a lot due to how hard the four is packed, and how the individual four &quot;grains&quot; line up with each other.<br><br>Providing weights (US or metric) would be really beneficial.<br><br>Thanks heaps - and this recipe looks great - I'm going to try to guess the ratio and have a crack at it myself!</p>
<p>I made this pasta, it smelled great but it tasted a bit bitter... Any ideas on how to fix that?</p>
<p>Heya SamJ10....<br><br>&quot;Chocolate Pasta&quot; is a slight misnomer. &quot;Cocoa Pasta&quot; is a bit better translation IMHO, but us English speakers commonly use &quot;Chocolate&quot; where Europeans would say &quot;Cocoa&quot;. <br><br>Anyway, my point is that the flavouring ingredient used is cocoa (rather than actual chocolate) and cocoa is naturally bitter, and must be sweetened to get that nice chocolaty taste. Adding a some sweet and possibly some creamy elements will start to balance your dish nicely.<br><br>The ratio of sweet to cocoa is a very personal one - and it also depends on the strength of the cocoa you use.<br><br>Cocoa comes in various strengths, cocoa is made from the cocoa solids. Chocolates core ingredients are cocoa butter and cocoa solids. A good dark chocolate is about 70% or greater cocoa solids; whilst white chocolate is without cocoa solids.<br><br>The other big factor here is personal taste - and we all have a different experience of bitterness. We all have different perception of taste - it's a genetic thing - so your experience of bitterness will vary, and what is just right for you may be too bitter or too sweet for the next person.<br><br>Anyway, I digress, and think I've answered way too much.<br><br>The short answer is - you need to balance the bitterness of the cocoa with other tastes. Even if you're making a savoury dish with this pasta, a touch of sweetness may help round things out.</p>
I was thinking of making a lasagna with this, and replace the savoury bechamel/white sauce with one with vanilla, and replace the tomato sauce by a red fruit sauce, if you don't add any extra sugar, you might even serve it as a main dish to get people to think about food by taking it out of traditional settings (it has grains, dairy, egg, fruit and no added sugars, whivh to me sounds like it has all the nutricious aspects of a main course)
<p>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. . .</p>
<p>That sounds incredible!</p>
<p>AMazing Pasta!~</p>
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
The Persians make a dish called &quot;Shirin Pollo&quot;. 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!
This looks so good! Thanks for sharing! <br>Sunshiine
you are so welcome!! Thank you!! -Cath
Congratulations on being a winner in the pasta contest!
Oh my goodness!!!!!!! I didn't know until I saw your message!! This is really great!! Thank you so much!!
Wow! <br>Just made it in my culinary school in Brazil! <br>People loved it! <br>Thank you girl! it was very delicious :3
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! <br>Tasted awesome!
Nice!!! I love the chocolate paired with the cheese. Glad you liked, too!
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 &quot;Eggs are safe nowadays.&quot; 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 <br> <br>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.
What a great idea. I've been looking for something new to make. Just found it. Thank you for sharing.
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
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!!
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?
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!
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.
That sounds like a fabulous dessert idea! Thanks for sharing!
a slightly spicy peanut sauce sounds like a lovely match with this
That sounds fantastic! The ideas are endless! Thanks for sharing!
I keep imagining berries...maybe raspberry sauce would be great for an unusual dessert idea?
Oooooh! Sounds Yummy!
What a fun holiday project!
Thanks!! I think kids would find it a real hoot. They can turn the pasta crank!
Wow! I like the idea... time to break out the pasta roller!
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!! :-)
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 )
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. <br> <br>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. <br> <br>Hey, also, pecorino with cacao in it is popular there, too. First time seeing that! <br> <br>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
Yeah, I think spicy would definitely work, too! Nice call! Thanks!!

About This Instructable


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Bio: Cathi Iannone is a Brooklyn-based, designer, Italian-American home cook, and creator of the Italian-American food & lifestyle blog, The Brooklyn Ragazza. She specializes in local and ... More »
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