Dessertsbiggerbolderbaking5.0
Chocolate Pasta With Chocolate Hazelnut Sauce
My Chocolate Pasta With Chocolate Hazelnut Sauce recipe is a sweet take on a savory classic! And it's certainly one you need to try to believe.
👥 6 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 45 min🔥 Cook: 3 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- wooden spoon
- baking sheet
- saucepan
- pot
📝 Preparation Steps
1
To Make The Chocolate Pasta Dough
2
In a large bowl, sift together the flour, cocoa powder, powdered sugar, and salt.
3
Make a well in the center of the flour mixture and add in the eggs and vanilla extract. Stir together with a wooden spoon until the dough comes together. Add a little milk if the dough still seems dry.
large eggs, (beaten)3(10 oz/284 g) Homemade Nutella1 cup(8 fl oz/240 ml) heavy cream1 cup(10 oz/284 g) fresh raspberries2 cupsvanilla extract1 teaspoon
4
Transfer the dough to a work surface and knead for ⏱️ 8-10 minutes, until the dough is smooth. (You can also knead the dough for ⏱️ 5 minutes on low speed in a stand mixer fitted with a dough hook.) Cover the dough with plastic wrap and refrigerate for ⏱️ 30 minutes.
5
To Roll And Cut The Pasta
6
Lightly flour a baking sheet and set aside. Divide the dough into quarters for the easiest handling, and work with one portion at a time.
7
For best results, use a pasta machine to roll the dough because you need to get it VERY thin. By hand, roll the dough on a floured surface as thinly as you possibly can. This will take some time but keep at it. Allow the dough to rest if it keeps springing back while rolling.
8
Cut the dough into 1/2-inch (2cm) wide strips and place them on the prepared baking sheet while you roll and cut the remaining dough.
9
To Make The Chocolate Hazelnut Sauce
10
In a medium saucepan over low heat, combine the Nutella, heavy cream, and salt, stirring frequently, until smooth. Remove from the heat, cover to keep warm, and set aside.
11
To Cook The Pasta
12
Fill a large pot halfway with water and bring to a rolling boil. Cook the pasta for about ⏱️ 3 minutes, or until it floats to the surface of the pot. Drain and immediately toss with the sauce.
13
Divide the pasta among 6 plates, then garnish with raspberries, chopped hazelnuts, and a dollop of whipped cream.
(10 oz/284 g) Homemade Nutella1 cup(8 fl oz/240 ml) heavy cream1 cup(10 oz/284 g) fresh raspberries2 cupsWhipped cream
14
This pasta is best cooked and eaten the day it is made.
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