Chocolate Pasta

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Posted in FoodDessert

Introduction: Chocolate Pasta

About: I love knitting, cooking, barbeques, internetting, gaming and sewing.

I know I know. Chocolate pasta. Those 2 words really shouldn't go together. But, I wanted to share the chocolately love. A great way to impress (or perhaps gross out?) your dinner guests, or a halloween or easter treat. I haven't put a a topping, but the options are endless, and potentially waist expanding.

ETA: I am currently working on a Ravioli using this pasta. Stay tuned for the next installment!

Step 1: The Ingredients

This recipe is from the Australian Women's Weekly Pasta Cookbook 1994

Serves 4 people

1 cup of Plain Flour
2 eggs, lightly beaten
60g (2oz) Dark Chocolate
2 Tbsp Cocoa
1 Tbsp Icing (Powdered) sugar

Add all the ingredients into your food processor and process until mixture forms into a ball.

Step 2: The Kneeding

Turn onto a lightly floured surface and kneed for 10 minutes until smooth.

Step 3: The Rolling

Split the dough in half and work with half at a time.

Flatten pasta out with hands slightly and roll on widest setting in pasta machine. Fold over, and repeat, occasionally changing the rolling width. This stablises the dough for when you roll it thin. As it gets closer to the thickness you want, you can drop the folding over step.

If you don't have a pasta machine, you can roll this out with a rolling pin.

Step 4: The Cutting

Put your water on to boil at this point. I didn't salt the water as I wasn't sure how the salt would effect the taste of the pasta.

Once you get your dough to the thickness you want (i got it down to about 1mm) cut pasta into the length you require. I cut my pasta sheet in half. You can of course choose to not cut it at this stage, or cut after it has been put through the machine again.

In the pictures, I put the pasta through the spaghetti size cutters, however, I think it would make a better fettucchine.

So, cut your pasta at the size you want. If you aren't using a pasta machine you can roll the pasta sheet firmly and cut into the desired width and unroll the cut slices.

Step 5: The Cooking

Once your pasta is all cut and looking nice, and your water is ready, add the pasta to the water and cook for 3 minutes.

(In the pictures, I have only cooked half the pasta. You will need a really big pot of boiling water to make the full 4 serves)

Step 6: The Serving

After 3 minutes, remove the pasta from the water and drain.

I haven't included a topping in this Instructable, but the possibilities are endless.

A runny chocolate ganash, mixed berries, a strawberry sauce, or even just ice cream and topping! Whatever your sweet tooth lovin' heart desires.

The chocolate flavour is not overpowering, its mild at best. You could experiment with the amount of chocolate at the first step. And as horrid as it looks, and as apprehensive as you may be, its is worth it!

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    74 Comments

    cut for ravioli

    Maybe you should cut it into macaroni shapes to avoid the wormy look, and cover it in chocolate sauce and call it Chocolateroni and Chocolate

    I totally agree!!! Wonder if fish would go for them? lol
    Maybe if the dough was cut differently it would look more appetizing to me.... but like this, no!

    Makes me think of Elf, you know when will ferell puts maple syrpus and candy on everything? My boyf is nuts about chocolate, im gonna make this for him :)

    2 replies

    i was just thinking about that same thing when buddy puts chocolate syrup on his spaghetti

    if only that spaghetti was made from chocolate, which strangely enough, isn't even a major part of the four main food groups: candy, candy canes, candy corn, and syrup. it would just fall under candy.

    so you could possibly do this with other chocolates other than dark, like milk or something

    3 replies

    I'm not sure it would work as well with milk chocolate but if you try it let us know how it goes! I *think* you could maybe pull it off with white chocolate, leaving out the cocoa powder and perhaps adding more icing sugar.

     Why wouldn't milk chocolate work as well as dark chocolate?  I'm new to making anything with chocolate (although I'll eat just about anything chocolate and the thought of chocolate pasta sounds good to me!! :) so I don't know the differences in the cooking with it.

    Have not done this myself, but one day i was curious as to why Dark chocolate and White Chocolate were different so i looked it up. As it turns out, Dark Chocolate has the most Cocoa in it, and White Chocolate has the least, none in fact. White Chocolate is made entirely from Cocoa Butter (did not look up exactly what this was) and a Dark Chocolate is primarily Cocoa, with less better, and Milk Chocolate falling between the 2.

    So i would assume it because of the Cocoa Butter more than anything, but as always, experimenter is worth the effort in my mind.

    am I the only one that thought that was worms before reading the title? 

    1 reply

    no you weren't the only one

    oho, very good idea to make pasty with chocolate..
    few years ago i made also chocopaste, but only pasta with chocolate sauce^^
    the faster version...

    I read through the comments, and peoples ideas related to this could fill a cookbook of dessert pastas.

    How chocolatey is it?

    I wonder if you could dry the noodles and then pakagee it with a really thick cocoa sauce in powdered form. Sorry for the reapeat I did somthing wierd and my commet got deleated.

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    Is it good?