Chocolate Pasta Napolean With Raspberry Coulis And Whipped Cream

  1. Add Raspberries to Blender/Vitamix and blend completely. Check sweetness and add sugar to taste (I added about 2 Tablespoons) and blend to combine.
  2. Strain thoroughly using a fine mesh strainer. Add champagne vinegar to taste for a little added brightness. Cool in fridge.
  3. Whip cream to stiff peaks. You do not need to sweeten cream, as I added some of the coulis to the cream to sweeten it and get a nice light color. I used about 3-4 Tablespoons of the coulis. Reserve in fridge.
  4. Add flour, cocoa power, sugar and salt and mix thoroughly. Form a well in the center and add slightly beaten eggs.
  5. Mix around the egg to slowly incorporate the dry mixture, until it forms a shaggy dough.
  6. Knead dough for 5 - 10 minutes, until it bounces back when depressed. If it is very sticky add a little more flour, and knead some more. Then let it rest for about 1 hour in the fridge.
  7. Roll out dough on pasta machine from the thickest to thinnest setting. I stopped at 6 of 10, as the dough is a little trickier the thinner you go.
  8. Rest on flour board or kitchen towel to dry slight.
  9. Cut to preferred shape, I did my like pappardelle and small squares as well.
  10. Cook in rapidly boiling water for 2-5 minutes (depends on thickness and extent you let them dry). Then place in ice water.
  11. Dry pasta and plate. Enjoy!

cream, cream, raspberries, sugar, vinegar, chocolate pasta, flour, egg, cocoa, sugar, salt

Taken from food52.com/recipes/13103-chocolate-pasta-napolean-with-raspberry-coulis-and-whipped-cream (may not work)

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