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  • Author: Valeria Weaver
  • Total Time: 55 minutes

Ingredients

Scale

Chocolate Pasta

  • 1 3/4 cup all-purpose flour (I use spelt flour)
  • 1/3 cup cocoa powder
  • 2 tablespoons powdered sugar (optional)
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tablespoon Colavita olive oil

For decorating:

  • Perugina Chocolate shavings
  • Chopped pistachios
  • Basil leaves
  • Gorgonzola crumbles

Raspberry Sauce with Balsamic

  • 2 pints fresh or frozen raspberries (or strawberries)
  • 3 tablespoons maple syrup (or more if you like a lot of sweetness)
  • 2 tablespoons Colavita balsamic vinegar

Pistachio Pesto

  • 1/2 cup shelled unsalted pistachios
  • 1 cup packed fresh basil leaves
  • 1/2 cup packed fresh flat-leaf Italian parsley leaves (optional)
  • 2/3 cup Colavita extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground pepper (to taste)
  • 3 tablespoons freshly grated Pecorino Romano cheese

Creamy Gorgonzola Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 3 oz crumbled Gorgonzola cheese

Instructions

Pasta

  1. In a medium bowl, whisk together flour, cocoa, sugar and salt.
  2. Make a well in the middle and add the eggs and olive oil. Mix at first with a spoon, then knead with your hands. The dough will be dry and stiff at first, but will soften the more you knead it. If it’s dry (because eggs were too small) add water, a teaspoon at a time.
  3. Cover and allow to rest at room temperature for 30-60 minutes. During this time, the dough will hydrate and become softer and pliable. Knead it for a few minutes on a well floured surface.
  4. Follow your pasta maker manufacturer’s instructions to roll/cut pasta (or roll it out thin and cut into strips with a knife). Sprinkle the dough with flour frequently to avoid sticking.
  5. To cook chocolate pasta, place it into salted boiling water and cook for 8-10 minutes. Drain and toss with olive oil.

Raspberry Sauce with Balsamic

  1. Toss all ingredients in an oven proof dish and bake at 350ºF (180ºC) for 35-40 minutes, or until the top brown slightly.

Pistachio Pesto

  1. Process everything but cheese in a mini food processor, add cheese right before ready to serve.

Creamy Gorgonzola Sauce

  1. In a medium sauce pan, melt the butter. Add flour and whisk until smooth, and cook on low for about 5 minutes.
  2. Add milk and whisk until sauce thickens, about 4-5 minutes. Remove from heat and add gorgonzola; stir to melt.
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Pasta, Primi
  • Cuisine: Italian
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