Pasti Di Caca

Growing up in a traditional Italian household, pasta was always a staple in my diet. Now I’ve mixed my love for pasta and food experimentation together to come up with Pasti Di Cacao (as I would like to call it)! This dish will be absolutely perfect with a delicious Vodka Cream sauce, or a little olive oil with a Strawberry infused Balsamic Vinaigrette from The Unrefined Olive, located in the Glebe.

As no Italian meal is complete without a wonderful wine, pair with a luscious Italian red, I recommend a Valpolicella Ripasso from Veneto or a Primitivo from Puglia, to complete the perfect Friday or Sunday night in.

Cheers and happy cooking!

 

CHOCOLATE PASTA:

  • 2 1/2 cups Flour (more if needed for texture)
  • 1/4 cup unsweetened Cacao Powder, preferably Dutch-processed
  • 1/4 cup Powdered Sugar
  • Pinch of salt
  • 3 large eggs, beaten
  • Pasta Sheeter Attachment

 

Sift together the flour, cocoa, sugar, and salt in a bowl. Mound the flour mixture, then hollow out the centre, making a well in the middle of the flour with steep sides. Break eggs into the well. Gradually start incorporating the flour by pulling in the flour from the sides of the well to the centre. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.

If the dough is too dry, add some water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth. This should take about 8 minutes. Now shape dough into a disc, cover with plastic wrap and let rest in the fridge for 20 to 30 minutes.

Once cooled, divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.

Begin to boil water. Once it comes to a boil, place noodles in water and let cook for about 6-7 minutes and enjoy with preferred sauce or let the noodles dry out and place in the freezer in an air-tight bag for later use.

Bon Apetit!

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