Chocolate pasta with cinnamon cream
An unusual take on pasta, and a nice form of lubricated chocolate.
Ingredients
- 175 g pasta flour (wheat flour type 00)
- 25 g dark unsweetened cocoa powder
- 1 egg, slightly beaten
- 2 tbsp rapeseed oil
- 3 to 5 tbsp cold water
- 250 ml cream
- 1 tsp ground cinnamon
- 3 tbsp caster sugar
- 75 g white chocolate, very finely diced (or grated)
Method
- Knead all pasta ingredients into a soft and smooth dough. Set aside to rest for at least 30 minutes. Roll out thinly (2 to 3 mm thick) and cut into pasta shapes as preferred – similar to tagliatelle, or linguine, or some small flat pasta pieces. In a large saucepan, bring salted water to the boil, add pasta and cook for 2 to 3 minutes, drain.
- In another saucepan, bring milk, cinnamon and sugar to the boil. Remove from heat, transfer to a large bowl, add pasta and mix well. Sprinkle with white chocolate to serve.
Variations
Omitting the sweet cinnamon sauce, the chocolate pasta is also good with vegetable purees and sauces (carrot in particular), or with rich dark gravy.