Homemade Chocolate Chili Pasta is perfectly served with a classic Italian sage and chestnut sauce. A sauce with white wine and pancetta, roasted chestnuts and fresh sage.
Not your nonna’s pasta, but she’d love it!
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 challenge 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.
Even my grandchildren have had a blast making pasta!
The only trick to homemade pasta is rolling it out thin enough for your personal preference.
A marble rolling pin on a hard stone surface works quite well.
For cheaters like me, I like kitchen gadgets that make my job easier.
If you own a mixer that accommodates attachments and are willing to spend just a little over fifty bucks for a gadget that will connect to your mixer, or a stand alone that simply rolls pasta, you will wonder how you have lived without.
The pasta roller gadget can roll that pasta out thin as paper in a matter of minutes!
Gadgets, oh how I love them.
Chocolate Chili Pasta?
Okay. So now that you’re on board with making your own pasta, lets go all out and make a spectacular pasta; Chocolate Chili Pasta!
It’s really quite easy. The raw cacao powder and chipotle chili powder gets measured in with the flour.
The eggs do the rest and before you know it, you’ve got a gourmet Italian dinner.
I love making this pasta for an ‘at home’ Valentines Dinner because it is so easy.
I make the pasta early in the day, let it sit on the counter drying out, whip up a sauce and in minutes you’ve got a ‘better than restaurant’ gourmet meal at home!
You see… chocolate has a entirely ‘other’ life besides candy!
Sage Chestnut Sauce For Pasta
Sauce? Did you really think I was going to put tomato sauce on this gorgeous pasta?
Nope! Let’s go with a classic Italian Chestnut and Sage Cream Sauce with White Wine and Pancetta.
Sage has become one of my favorite herbs to grow.
The scent and flavor is beautiful and I have even found leaves still alive in the dead of winter. Waiting there for my Valentines Dinner!
It doesn’t matter what part of Italy you think this sauce comes from, chestnuts, sage, pancetta are used all over Italy in a variety of recipes.
If it is the season to buy fresh chestnuts in the market, you will need to roast them, and peel them.
I have learned (the hard way), to drop them in boiling water for a minute, then roast them on a baking sheet, because they peel easier this way.
Otherwise, chestnuts can be found in gourmet markets, already roasted and peeled in either an airtight pouch or a can, year round.
This sauce comes together in minutes, as does the final cooking of the pasta.
Your gourmet dinner will look like you’ve slaved away in the kitchen all day, and yet you will have plenty of time to get all dolled up without breaking a sweat!
- Chipotle chili powder
- Ghost chili – if you dare
- Sage & Chestnut Sauce
- Pasta roller – optional but lovely to have
- Marble rolling pin or regular rolling pin
- Knife or pizza cutter for cutting pasta
- Measuring cup
- Measuring spoons
- Large pot
- Cooking spoon
- Long fork
- Stovetop or burner
Homemade Chocolate Chili Pasta
- Pasta roller
- Pastry cutter
- 1 1/2 cups Flour extra for dusting
- 1/4 cup Cacao unprocessed cocoa
- 1/2 tsp Salt
- 1/4 tsp Chipotle chili powder
- pinch Ghost chili optional
- 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. This step can also be done in a food processor.
- 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 for about an hour. Will keep in airtight container in the fridge for several days.
- When ready to cook, bring a large pot of water to boiling point, add 1/2 tsp of salt to the water. Gently drop the noodles into the water, stirring occasionally. Cook about 7 minutes or until tender, depending on how thick they are.