Chocolate Pasta - amounts in brackets are for a half batch
2 1/2 cups all purpose flour (1 1/4 cup)
1/3 cup unsweetened cocoa powder (3-4 tbsp)
3 eggs (1 whole egg and 1 egg yolk)
1/3 - 1/2 cup water (5-8 tbsp)
The pasta was made in a food processor using the same technique as for the Spinach Pasta.
Closeup of Chocolate Pasta
In brief, to the whole egg and egg yolk in the food processor, add the cocoa powder and flour which have been sifted together. Through the feed tube, add the water, one tablespoon at a time until the mixture forms a ball. Knead the dough for 3-4 minutes using a combination of flour and cocoa powder to knead with. You need less kneading time with the chocolate pasta than with the spinach pasta. Cover the pasta with cling film (ie. Saran Wrap) and let rest for 1 hour at room temperature.
Then cut into quarters and roll out and cut to desired width and thickness. Boil for 3-4 minutes.
300 ml thickened cream
125 g dark chocolate (72% cocoa solids), finely chopped
1 tbsp brown sugar
2 tbsp orange-flavoured liqueur ie. Cointreau
Place cream in a small saucepan over low heat and stir until almost boiling. Place chocolate in a medium bowl and pour the hot cream over it.
Let stand for 5 minutes, then add the sugar and liqueur. Stir until smooth and combined.