A spicey, savory chocolate homemade pasta for a variety of savory sauces.
Course Pasta
Cuisine Mediterranean
Keyword Chocolate Chili Pasta
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Drying 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 4servings
Equipment
Pasta roller
Pastry cutter
Ingredients
1 1/2cupsFlour extra for dusting
1/4cupCacao unprocessed cocoa
1/2tspSalt
1/4tspChipotle chili powder
pinchGhost chili optional
3Eggs
Instructions
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 7-10 minutes or until tender, depending on how thick they are.