An interesting and tasty dessert alternative!
Garrett Kern's Chocolate Pasta
- For the Chocolate Pasta Dough:
- 5 .6 ounce (1 cup) all purpose flour
- 1 .6 ounce (1/ cup) dutch process cocoa powder
- 0 .8 ounce (1/8 cup) powdered sugar
- Pinch of kosher salt
- 7 egg yolks (about 4 1/2 oz.)
- 1/2 ounce vegetable oil (11/2 tsp.)
- 1 ounce whole milk (1 tablespoon)
- All purpose flour (for dusting)
- Granulated sugar as needed
- 4 ounce (1/4 cup) chocolate syrup
For the Raspberry Purée:
- 1 pint fresh raspberries
- Pinch of kosher salt
- Powdered sugar to taste
For the Vanilla Creme Anglaise:
- 12 ounce (11/2 cups) whole milk
- 2 ounce (1/2 cup) granulated sugar
- 1 vanilla bean
- 2 egg yolks
- Fresh raspberries for garnish
- White chocolate for garnish
- For the Chocolate Pasta Dough: Sift together the flour, cocoa powder, and powdered sugar.
- In a separate container combine well the salt, egg yolks, vegetable oil, and whole milk. Use a blender for the best results.
- Transfer the dry ingredients to a large bowl and create a well in the center. Add the liquid mixture to the well and, using a fork or your fingers, slowly incorporate the dry mixture into the liquid, incorporating the dry mix from the edges of the well. Once the mixture comes together into a loose and sticky dough, begin kneading on a clean surface, dusting with more flour as necessary. Knead for 5-10 minutes, or until a smooth, stiff dough is achieved. Wrapped in plastic and allow to rest at room temperature for one hour.
- After one hour, cut the dough into four even pieces and gradually roll on a pasta machine to the third lowest setting. Dust well with more flour between passes in the machine. Using the fettuccine die on your pasta machine or a pizza wheel, if cutting by hand, cut the pasta sheets into wide noodles.
- Bring a large pot of water to a boil. Season heavily with granulated sugar (about 1 part sugar to 8 parts water). Boil the pasta for 5 to 7 minutes, or until tender. Drain well and rinse in cold water to chill. Toss the pasta with the chocolate syrup and refrigerate.
- For the Raspberry Purée: Place raspberries in the cup of a blender. Add salt and blend on high until smooth and liquid. Add sugar if needed. Pass the purée through a fine mesh strainer and refrigerate.
- For the Vanilla Creme Anglaise: In a small saucepan, combine the milk and sugar. Cut the vanilla bean in half lengthwise and remove the seeds by scraping with a paring knife. Add the seeds and pod to the milk mixture. Heat gradually on medium flame while stirring with a whisk. When the sugar has dissolved whisk in the egg yolks. Continue to heat, stirring constantly, until the mixture reaches 180° F. Remove from heat and chill thoroughly.
- To Assemble: Spread about ¼ cup raspberry puree on a small plate. Place 3-4 oz. of chilled chocolate pasta on top of the purée. Drizzle vanilla creme anglaise around the pasta. Place three fresh raspberries on top of the pasta and, using a microplane, grate white chocolate overtop to mimic parmesan cheese. Enjoy! For more of Garrett Kern's recipes click here.