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Print this Recipe    Chocolate Pasta

Chocolate Pasta
Yield: 8 Servings

1 3/4 c flour
1/4 c cocoa powder
2 egg
4 T water

6 egg yolks
1 c sugar
1 1/2 c champagne

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.

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