CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE, WHITE CHOCOLATE SHAVINGS AND FRESH BERRIES
Steps:
- For the pasta: Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
- If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
- Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
- For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
- Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
- Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.
PASTA WITH CREAM SAUCE
This beautiful pasta is well coated with a delicious garlic-cream sauce. It's a versatile dish that can be served as a side dish or a main dish. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.
Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE PASTA WITH LIGHT CREAM SAUCE
Make and share this Chocolate Pasta With Light Cream Sauce recipe from Food.com.
Provided by katielreeves
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For the Chocolate Pasta:.
- Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente.
- For the Parmesan Pasta Sauce:.
- In a saucepan, melt butter and add flour as for a cream sauce. Stir for 1 minute and then add milk. Heat and whisk until sauce thickens slightly. Add parmesan cheese and salt to taste. Serve immediately.
Nutrition Facts : Calories 246.7, Fat 12.9, SaturatedFat 6.8, Cholesterol 94.3, Sodium 281.5, Carbohydrate 22, Fiber 1.8, Sugar 3, Protein 11.9
CREAMY GARLIC PASTA
This Creamy Garlic Pasta is a one dish meal that comes together in 30 minutes! Perfect for lunch or dinner, and easily adaptable to add chicken or veggies! A kid favorite meal in our house!
Provided by Janelle
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot or dutch oven, heat oil over medium low heat.
- Add in garlic and saute for 1 - 2 minutes or until garlic is fragrant, do not burn.
- Add butter and continue stirring until butter melts.
- Add chicken stock and raise heat to medium high bringing stock to a boil.
- Once broth is at a boil add noodles. You can add them whole or break them in half and add them.
- Cook pasta for the length of time the package directs you to.
- Pasta will absorb almost all of the broth.
- When pasta is cooked through, remove from heat.
- Add Parmesan and stir until cheese is melted and noodles are cheesy.
- Add in heavy cream and mix well. Salt and pepper according to your tastes or as needed.
- Serve immediately. Top with more cheese!!
Nutrition Facts : Calories 583 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1105 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE
Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries -- Recipe courtesy Kelsey Nixon
Provided by Food.com
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the pasta:.
- Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
- If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
- Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
- For the sauce:.
- Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
- Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
- Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.
Nutrition Facts : Calories 723.7, Fat 33.7, SaturatedFat 24.4, Cholesterol 147.4, Sodium 136.2, Carbohydrate 93.2, Fiber 12.1, Sugar 37.7, Protein 14.1
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