So, you say you love Chocolate. Yummy, thick, sweet, melted, whipped chocolate.
But, maybe what you really love is flavored sugar? Because chocolate is not sweet, or gooey, or melty… It is bitter, powdery, and almost hot.
Let’s test your chocolate passion to a new level of flavor. Savory, spicy, hot, tangy umami Chocolate!
If you have ever made pasta you would know you can hardly mess it up. The only trick to homemade pasta is rolling it out thin enough to your personal liking. A marble rolling pin on a hard stone surface works quite well, but if you own a mixer and are willing to spend under fifty bucks for a gadget that will connect to your mixer, you will wonder how you have lived without. You can roll that pasta out thin as paper in a matter of minutes! Gadgets. Oh, how I love them.
Okay. So now that you are on board with making your own Chocolate Pasta. What about a sauce? Oh, my, do I have a sauce for you!
Chestnuts roasting on an open fire…. Oh, wait, I got carried away with the holiday season at hand. But, seriously, Chestnuts. Roasted. Sage. Garlic. Cream. Pancetta. Can you see where I am going with this? Italy!
Let’s do this! You’re going to love Chocolate for entirely new reasons!!
Chocolate Pasta Ingredients
- 1 ½ cups flour
- ¼ cup cacao (unprocessed cocoa)
- ½ teaspoon salt
- ¼ teaspoon chipotle chili powder
- pinch of ghost chili, if you dare
- 3 eggs
Create a mound of flour on your countertop. Add salt, cacao, and chili powder. Make a well in the center of the mound and place the eggs in the well. Slowly begin to swirl the dry ingredients into the wet until it all comes together into a dough. At this point you can either continue to work with the dough on the counter, or toss it into a mixer with a dough hook, or food processor to finish the dough making process. Give it a whirl to bring the mixture into a shiny dough ball. Working with your hands works too. It just might take a bit longer.
On a floured surface, roll the dough out as thin as you can, taking care to flip it over, flour, roll, and repeat. If you have a pasta rolling attachment for your mixer, this makes the job faster.
You will want the dough between an eighth to a quarter inch thin.
Once the dough is rolled out thin, fold it envelope style and cut into strips the width you want. Wide for lasagna, thinner for fettuccine or spaghetti. Toss the cut noodles in flour to keep them dry until ready to boil. Will keep in airtight container in the fridge for several days.
In boiling water, with ½ teaspoon of salt, the noodles cook in about 7 minutes.
Chestnut & Sage Sauce Ingredients
- 1 1/2 cups roasted chestnuts, shelled and cut into quarters (pine nuts can be substituted but they are not as sweet as chestnuts)
- 2 tablespoons butter
- 3 cloves garlic, crushed
- 8 ounces mascarpone
- ¾ cup half and half
- 1 cup dry white wine
- 1 tablespoon sage
- 1 cup pancetta or bacon, cooked and crumbled
- salt and pepper to taste
In a pan, large enough to accommodate the sauce and the cooked noodles, melt butter, toss in garlic and chestnuts. Stir until chestnuts take on a golden color. Add mascarpone, cream, wine, sage, and seasoning. Fold gently until the mascarpone melts and the sauce becomes creamy. Gently fold in the cooked pasta, cooked pancetta, plate up, and sprinkle a little sage on the top before serving.
I served this dish in a cooked acorn squash for a little more color and wow factor, but it is not necessary.
Enjoy your NEW chocolate passion!