Chocolate Pasta With Raspberry Coulis

• 14 ounces bread flour (3 cups less 1 tablespoon, approximately)
• 2 ounces natural cocoa powder (about 2/3 cup)
• 9 ounces powdered sugar, divided (about 2 cups plus 2 tbsp, unsifted)
• 1/2 teaspoon kosher salt
• 4 medium eggs or 3 extra-large eggs
• 1/3 cup water
• 2 tablespoons vegetable oil, divided
• 1 pint fresh raspberry, washed
• 1 pinch salt
• powdered sugar, to taste
• fresh raspberry, to garnish
• 1 ounce white chocolate, grated

1. Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
2. In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
3. Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best.
4. Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly.
5. Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds.
6. To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.

bread flour, natural cocoa, powdered sugar, kosher salt, eggs, water, vegetable oil, fresh raspberry, salt, powdered sugar, fresh raspberry, white chocolate

Taken from www.food.com/recipe/chocolate-pasta-with-raspberry-coulis-359108 (may not work)