August 04, 2010

Chocolate Tagliatelle

Too often it happens that I come across a recipe or an idea late at night when my level of functioning is not at its best (I'm a Morning person with a capital M), so I know that no matter how exciting the idea is I am better off waiting until the next day to action it. The problem is, however, that I often then have to sit on this idea for a whole working day before I can actually get started. This was exactly the case with this recipe for chocolate tagliatelle that I found in a French recipe book my brother sent to me, and I could not wait to get started!

I must note that I don't own a pasta machine (one of many things on my "to buy" list when one day I finally have a bigger kitchen), and you can certainly do this without a pasta machine, but it just means you need to roll the dough even and thin enough.

Chocolate Tagliatelle

250g flour
100g dark, pure cocoa (no sugar added)

25g caster sugar

pinch of cinnamon
4 eggs
1/2 tsp vanilla extract

pistachios, to serve

*I had to fight the temptation to add some matcha in the dough...

Sift together flour and cocoa. Add sugar and cinnamon and mix well. Make a well in the centre of the flour and crack the eggs into the centre of the well. Add vanilla in the mix. Using a fork gradually whisk in the eggs until the dough becomes thick. Knead the dough until smooth and elastic. Roll the dough into a thin sheet and cut the sheet into long, 1cm wide strips. Boil water in a large saucepan, add the tagliatelle and cook for 3 minutes. Drain well. You can serve this with chocolate sauce, nuts, cream, ice cream...the choice is yours :-)

Roll the dough as thin as possible

Cut the dough into strips

Serve with pistachios