External Comments
«...fantastic, hi-res, step-by-step post on how to make your own chocolate pasta» Blisstree 21/02/2008
Pasta for Dessert II : Chocolate Tagliatelle (page 2 of 2)Home >> Recipes
Page: 1 2 Previous Page
Spread more cocoa powder on the stretched dough so it won't stick when you roll it.
Now the fun begins. Take the sharpest knife you have ...
... and cut 5mm wide ribbons from the rolled dough.
The little spirals will unfold easily if you have sprinkled enough cocoa powder on top.
Take the rolled tagliatelle one by one ...
... and unfold them onto a wire frame or dry cloth.
Heat lots of water in a saucepan and boil the tagliatelle for a few minutes. As soon as they come up they are ready. Serve immediately with some melted butter ...
... or with a chocolate sauce. Here my delicious 70% cocoa content cream bergamot freshly made chocolate sauce.
Add a scoop of thyme ice cream to complement the sauce. Bottom line - don't do this at home. This is may look good but I could not finish my admittedly gargantuan serving. If there is hope for dessert pasta, it is not to be found with chocolate tagliatelle. 228814 views Did you like this article? Leave me a comment or see my most popular articles. Related Articles Pasta for Dessert I ** External Comments«...fantastic, hi-res, step-by-step post on how to make your own chocolate pasta» Blisstree 21/02/2008 Copyright FXcuisine 2024 - all rights reserved. |
|
15 Comments
- #1
- Comment by Nicole
Excellent web site I will be visiting often.- #2
- Comment by kely
Excellent texture!- #3
- Comment by ricko
Thanks so very much for taking your time to create this very useful and informative site.- #4
- Comment by PatB
I have made sweet potato and walnut pierogies in maple syrup and butter.- #5
- Comment by meri
I like that!- #6
- Comment by fox
This one is simple & nice.- #7
- Comment by rty
I just wanted to say WOW!- #8
- Comment by Pope Pious
This looked doomed from the start. It just seems to me that pasta isn't going to give one a pleasing texture for sweets.- #9
- Comment by Rodrigo
I once attempted a raspberry-ricotta and nutella lasagna. Fun it was, but the result was found wanting. Is pasta doomed?- #10
- Comment by Nate
Why can't we try this at home? Can't we just cut down the amount of ingredients?- #12
- Comment by Nate
Huh? like it tastes bad?- #14
- Comment by Foodie
I just wanted to know why you shoot on all these dark backgrounds?Tell me what you think!
Write a comment below to let me know what you think about my article or ask any question you may have.