Chocolate Tagliatelle with Choc Hazelnut Sauce

As my mother in law was doing a spring clean, she discovered a new manual pasta machine which hadn’t been used. She knew I loved Italian food and would most likely have a go at making my own pasta so she gifted it to me. I had my eyes set on making fresh pasta (which I still intend to do) until recently when a new continental store opened nearby and a girlfriend told me to check out the ‘chocolate pasta’. Say what? This shop sold chocolate pasta! I bought a packet of dried chocolate pasta and as I was leaving the shop I remembered the pasta machine my mother in law gifted me and how my Thermomix can make fresh pasta dough. So I thought I’d save my dried chocolate pasta for another day and try to make it fresh.

I searched for a chocolate pasta recipe with a basic sauce that would be a good foundation to whatever you decide to add to your chocolate pasta; I dressed mine with honey roasted macadamia nuts, fresh strawberry and white chocolate chips. The possibilities are truly endless. I was also pleasantly surprised to find that it wasn’t sickly sweet and heavy – it was the total opposite and a small serving goes a long way! So with that in mind I hope you enjoy this recipe and give it a go 🙂

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Prep and Cooking Time – 1 hour | Serves – 4-6 people

INGREDIENTS

For the Dough…
– 2 1/2 cups (345g) plain flour
– 1/4 cup (15g) unsweetened cocoa powder
– 1/4 cup (35g) soft icing sugar
– 3 large eggs
– 1 teaspoon Vanilla extract
– 40g extra virgin olive oil
– 1.7L water
– 1 teaspoon of salt
For the Sauce…
– 1 cup (230g) double thickened cream
– 1 cup chocolate hazelnut spread (eg Nutella)
– a pinch of salt
– Garnish of choice (eg. Fruit, Nuts, Chocolate shavings)

 

EQUIPMENT

– ThermoServer
– Pasta Machine
– Rolling pin

 

METHOD

MAKE THE PASTA

Add all the dough ingredients (except water and salt) into the TM bowl and knead 3 minutes Closed lid /dough mode. Empty the TM and roll the dough (it can be a bit crumbly) into a smooth ball before wrapping it in cling wrap. Allow to rest for 20 – 30 minutes in the fridge.

Cut your rested pasta dough into quarters and work on one piece at a time (covering the others to prevent it from drying). Roll each piece into a 2-3mm thick rectangle then shape your pasta sheet using a pasta machine or rolling pin. I used my pasta machine to make tagliatelle (alternatively you can make ribbons or penne).

To cook your fresh chocolate pasta in your Thermomix, add water and salt into the TM bowl and heat 10 mins / 100oC / speed 4.

Insert simmering basket. Add your shaped chocolate pasta dough into the basket (approximately 170g or two sections worth) and cook 3 mins / 100oC / speed 4. Once the pasta is cooked, drain the water and store in your ThermoServer until ready to use.

MAKE THE SAUCE

Add the double cream into the TM bowl and heat 5 mins / 80oC / speed 2.

Add hazelnut spread and salt into the TM bowl and continue to simmer 3 mins / 80oC / speed 2.

TO PLATE UP

Portion your cooked chocolate pasta among plates and garnish with your chosen fruit. Generously pour the chocolate hazelnut sauce over your fruit and pasta then finish off with nut and chocolate garnishes.

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NOTES AND VARIATIONS

As mentioned previously the list of garnishes you could use is endless. For fruit, I think berries (strawberries, cranberries, blueberries) and banana would go amazingly well. Macadamia, pistachios and cashews would also be a lovely addition to this dish. Whatever you decide to go with, garnish to your heart’s content 🙂

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