PASTA
1 3/4 cup flour
1/4 cup cocoa powder
2 egg
4 tbsp ; water
CHAMPAGNE CREAM SAUCE
6 egg yolk
1 cup sugar
1 1/2 cup champagne
A Recipe for
Chocolate Pasta
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Food Tip |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
This Recipe for Chocolate Pasta is one of thousands in the Recipes-to-go Dessert Cookbook.
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
If you enjoy this Chocolate Pasta Recipe - you should enjoy the recipe collections you can find on the websites below:
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This is a recipe for Chocolate Pasta from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Herb Tip |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Mix flour and cocoa well. Mound on your work surface or in a large
bowl. Make a deep well in the center of the mound and break the eggs
into it. Beat the eggs in there with a fork, adding about 2 Tbsp
water. Using a circular motion, draw the flour and cocoa into the
center. Toss in another Tbsp of Water. Stir with your fork until all
the flour is moistened. Add a little more water as needed. You're
gonna have to finish mixing by hand. Pat the dough into a ball. Clean
off your work surface, and flour it. Knead the dough for about 10
minutes, or until the dough becomes silky and elastic. Cover the
dough and let it rest for half an hour so the gluten can activate in
the flour. Roll out 1/4 of the dough at a time, the same way you
would any pasta. A machine makes this really easy. I prefer to let
the pasta dry (at least a little!) before cooking. This will make 4
to 5 cups of cooked pasta---plenty for dessert. Serve in wine glasses
with a warm raspberry sauce and chilled whipped cream. Combine yolks
and sugar over a double-boiler. Whisk constantly for about 10
minutes, until the mixture begins to thicken. Before it turns to a
thick custard, pour in the room-temperature champagne all at once. As
it foams up, whisk lightly, and continue to stir as it thickens.
Remove from heat. Serve warm over chilled berries, or over
Cinnamon-nutmeg pasta & top with berries. Variation: Use 2 cups
flour, omit the cocoa. Instead, add 1 tsp each cinnamon and
freshly-ground nutmeg. I served this one with a Champagne Cream
sauce and fresh raspberries and blueberries.
Serves: 8
Chocolate Pasta Recipe brought to you by Recipes To-Go