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Pasta for Dessert II : Chocolate Tagliatelle (page 2 of 2)

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


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Pasta for Dessert I **
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.

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«...fantastic, hi-res, step-by-step post on how to make your own chocolate pasta» Blisstree 21/02/2008

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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!


  • #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.
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?
  • FX's answer→ You can't try this at home because it is not a good recipe.

  • #12
  • Comment by Nate
Huh? like it tastes bad?
  • FX's answer→ Yes.

I just wanted to know why you shoot on all these dark backgrounds?
  • FX's answer→ Well this is an esthetical choice - dark field photography, low key, chiaroscuro. Most people these days shoot food on a white background. I like classical painting. There is one major food photographer in France who shoots like this too (look at Pierre Hermé's books).

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