Ingredients
PASTA
1 3/4 cup flour
1/4 cup cocoa powder
2 egg
4 tbsp ; water
CHAMPAGNE CREAM SAUCE
6 egg yolk
1 cup sugar
1 1/2 cup champagne
Directions
Mix flour and cocoa well. Mound on your work surface or in a large
bowl. Make a deep well in the center of the mound and break the eggs
into it. Beat the eggs in there with a fork, adding about 2 Tbsp
water. Using a circular motion, draw the flour and cocoa into the
center. Toss in another Tbsp of Water. Stir with your fork until all
the flour is moistened. Add a little more water as needed. You're
gonna have to finish mixing by hand. Pat the dough into a ball. Clean
off your work surface, and flour it. Knead the dough for about 10
minutes, or until the dough becomes silky and elastic. Cover the
dough and let it rest for half an hour so the gluten can activate in
the flour. Roll out 1/4 of the dough at a time, the same way you
would any pasta. A machine makes this really easy. I prefer to let
the pasta dry (at least a little!) before cooking. This will make 4
to 5 cups of cooked pasta---plenty for dessert. Serve in wine glasses
with a warm raspberry sauce and chilled whipped cream. Combine yolks
and sugar over a double-boiler. Whisk constantly for about 10
minutes, until the mixture begins to thicken. Before it turns to a
thick custard, pour in the room-temperature champagne all at once. As
it foams up, whisk lightly, and continue to stir as it thickens.
Remove from heat. Serve warm over chilled berries, or over
Cinnamon-nutmeg pasta & top with berries. Variation: Use 2 cups
flour, omit the cocoa. Instead, add 1 tsp each cinnamon and
freshly-ground nutmeg. I served this one with a Champagne Cream
sauce and fresh raspberries and blueberries.
Servings: 8 servings
Chocolate Pasta Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Italian; Pasta
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these old records were just very simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to experts is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As our culinary historical trip moves to more modern times there were a couple of books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that appears on menues today, but rather accounts of the types of food on the tables of the nobility of that time. Over the following few centuries, the rich and powerful families of Europe strove to serve the most exotic banquets, and as a result chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery publications are greatly in demand mostly due to increased literacy, more spare time and disposable income. The arrival of TV brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Pasta recipe.
