Pasta for Dessert II : Chocolate TagliatelleHome >> Recipes
For my third try of dessert pasta I took an original recipe by Pierre Hermé, a French pastry guru. To make it more attractive I served it with a bergamot flavored chocolate sauce and thyme ice cream which I knew to be a winner. The combination did not work but have a look to see the fun we had!
200gr of semolina flour is sifted.
Add 3 eggs and beat them.
Add 50gr icing sugar...
... and then 50 gr cocoa powder.
Mix with a fork...
... and then work by hand into a smooth paste. Leave in the fridge for 90 minutes wrapped tightly in tin foil.
Spread cocoa powder and some icing sugar on the work space and cut the dough in 3 pieces.
Stretch the dough with the rolling pin until very thin.