Chocolate pasta is a sweet, perfect dessert
Pasta is an endlessly versatile food that brings comfort and happiness in countless forms. Whether topped with warm marinara or tossed into a picnic-perfect salad, pasta has a way of being a friend in the kitchen we can count on. Now, we love sharing twists on our favorite comfort foods –and this time, we wanted pasta for dessert. Don’t knock it until you try it!
This chocolate pasta recipe might sound crazy, but it will instantly capture every chocolatelover’s heart. Who wouldn’t want a bowl of chocolate pasta noodles drenched in a homemade chocolate hazelnut sauce? Plus, it takes only 45 minutes – no pasta machine needed. Below, your guide to chocolate pasta.
What is chocolate pasta? You might be surprised to learn that this unique dish didn’t begin as a recent social media food trend. In fact, savory chocolate pasta dishes have a long tradition in certain regions of Italy. Also known as pasta al cioccolato or pasta al cacao, they incorporate unsweetened cocoa powder in the pasta dough, creating a subtle earthiness that complements rich sauces like a ragù or creamy cheeses.
The internet, however, has given rise to a more indulgent chocolate pasta – the dessert version.
The perfect chocolate pasta comes down to making the perfect dough. But if homemade pasta sounds intimidating, don’t worry. We put together a guide with some expert help that makes it surprisingly simple. Here, Mimi Nguyen, founder of Cafely, and Kate Sigel, executive pastry chef with Left Lane Hospitality, share their expertise.
1. GATHERING INGREDIENTS
First, you’ll need a handful of pantry staples: all-purpose flour, eggs and salt. These form the basic dough used for most pastas. But in this recipe, you’ll also need unsweetened cocoa powder, sugar for a touch of sweetness and vanilla extract for depth.
Now, you can mix. First, make a well in the center of your flour mixture to place the eggs in, then use a fork to mix. According to Nguyen, “the key is to gradually incorporate the wet ingredients into the dry until a shaggy dough forms.”
2. FORMING THE DOUGH
Time to get your hands dirty! “Kneading is crucial for developing the gluten structure and achieving a smooth, elastic dough,” says Nguyen. “Aim to knead for at least 5-10 minutes until the dough becomes smooth and pliable.”
“Dough is a bit like a living thing, so a lot of variables such as temperature, humidity, dryness of the ingredients themselves can factor into the texture and amount of time needed to knead,” says Sigel. “A good rule of thumb is to knead the dough using only as little flour as necessary to prevent it from sticking to the table surface, and give the knead a chance to do its thing before adding more flour.”
After kneading, cover the dough in plastic wrap and let it chill for at least 30 minutes before rolling it out. “It gives the dough the opportunity to meld or mature together, but it also allows for those tight gluten bonds you achieved while kneading to relax enough for you to roll it without it pulling right back in like a rubber band,” adds Sigel.
3. ROLLING AND CUTTING
Want to know a secret? You don’t need a pasta machine to make great homemade pasta. “The dough should be rolled out as thinly as possible, ideally to the thickness of a thin sheet of paper or plastic wrap,” says Nguyen. First, divide your dough into manageable portions and use a lightly floured surface to work on. Then, use a rolling pin to roll out each dough portion. Aim for a lightly translucent look, making sure to apply even pressure.
You can cut your dough many ways, depending on the desired pasta shape. “A sharp knife or a pizza cutter works beautifully,” says Nguyen. “For beginner-friendly shapes, consider cutting the dough into wide pappardelle ribbons or rustic maltagliati (rough-cut pieces).” But Sigel says, “Filled pasta is [another] great way to explore different shapes without using a machine.”
Make your own chocolate hazelnut sauce. Most pasta dishes need a sauce, and with chocolate pasta, we had to go sweet. You’ll love this rich and creamy chocolate hazelnut sauce recipe from Chips and Pepper; it takes just 15 minutes in one saucepan. You can also store this sauce in the refrigerator for up to 3 weeks and use in other recipes.
CHOCOLATE HAZELNUT SAUCE
Yields 6 servings
⅛ cup (1 oz.) semi-sweet chocolate, finely chopped (or unsweetened cocoa powder)
½ cup hazelnut spread 1 cup heavy cream Pinch of salt
¼ cup powdered sugar, optional
Directions:
First, finely chop the chocolate and set it aside.
Next, pour the cream into a small saucepan and bring to a boil. Then, add the chocolate and whisk until smooth.
Add the hazelnut spread and salt and continue whisking until smooth. Take off the heat and serve warm.
CHOCOLATE PASTA
Yields 6 servings
Ingredients:
2½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup powdered sugar ⅛ tsp. salt
3 large eggs, beaten 1 tsp. vanilla extract 1-3 Tbs. milk, if needed 1 cup hazelnut spread (like Nutella)
1 cup heavy cream ⅛ tsp. salt
Directions:
Firstly, in a large bowl, sift together the flour, cocoa powder, powdered sugar and salt. Then, make a well in the center of the mixture and add in the eggs and vanilla extract. Stir together with a fork until combined. Add a little milk if dry. Transfer the dough to a work surface and knead for 8-10 minutes, until the dough is smooth. Then, cover the dough with plastic wrap and refrigerate for 30 minutes.
Lightly flour a baking sheet and set aside. Then, divide the dough into quarters. With one portion at a time, roll the dough on a floured surface as thinly as you can with a rolling pin. Then, cut the dough into ½-inch wide strips and place them on the baking sheet while you roll and cut the remaining dough.
In a medium saucepan over low heat, combine the hazelnut spread, heavy cream and salt, stirring frequently, until smooth. Then, remove from the heat, cover and set aside.
Fill a large pot halfway with water and bring to a rolling boil. Cook the pasta for about 3 minutes, or until it floats to the surface of the pot. Drain and immediately toss with the sauce. Finally, garnish and serve immediately.
Note:
This pasta is best eaten the same day; however, you can store uncooked pasta in the refrigerator for up to 3 days. Any extra dough can also be frozen for up to 2 months.