Pasta for Dessert II : Chocolate Tagliatelle

Low-res

Print

A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

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.

...