Intro: Chocolate Pasta
- 1 3/4 cup of flour
- 1/4 cup cocoa powder
- 2 tablespoons granulated sugar
- 2 eggs
- 1 tablespoon vegetable or canola oil
- 1 teaspoon vanilla
- pinch of salt
In a large bowl, mix flour, cocoa powder and salt togheter with a wire whisk. Dump the flour mixture onto your counter top or in a large bowl. Make a deep well in the center of the mound and break the eggs into it. Mix the eggs with a fork, adding 1 tablespoon oil and 1 teaspoon vanilla. Stir with your fork until you form a soft dough. When you have formed a soft, dough ball, transfer it to a clean floured working surface and knead for 5-10 minutes until the dough is soft or elastic and uniform in color. Cover the dough with plastic wrap and let it rest for an hour before rolling.
Roll the dough through your pasta machine and use your spaghetti cutting attachment. Cook your pasta in sulsalted boiling water for 2-3 minutes. Drain thoroughly but do not rince.
White chocolate liqueur sauce
- 1 cup Ghirardelli white chocolate chips
- 1/2 cup half and half
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 3 tablespoons white chocolate liqueur
- 8 oz chocolate pasta
- 1/4 cup sugar
- 1 cup raspberries
Bring 6 cupso of water to a boil. Add sugar and pasta and cook for about 9 minutes and then remove and drain
Melt white chocolate chips with butter, half and half, and vanilla extract in a double boiler over medium heat. Whisk until chocolate is completely melted. Stir in white chocolate liqueur. Turn off heat and allow sauce to keep warm in double boiler.
Place a portion of chocolate pasta on a plate, top with raspberries and drizzle with chocolate sauce and serve warm.