Chocolate dessert pasta

Yield: 4 Servings

Measure Ingredient
\N \N In Mixing Bin:
1 cup Flour -- popeils measuring
\N \N Cup, or
¼ cup Cocoa -- standard measure
½ cup Sugar -- standard measure
½ teaspoon Salt -- standard measure
1 tablespoon Vanilla -- standard measure
¼ teaspoon Salt -- standard measure

LIQUID

NOTE: One Popeils measuring cup is equivalent to 1⅔ C standard measurement. Pasta: Angel Hair, Spaghetti, Fettuccine, Vermicelli or Linguine. Before starting, gently coat kneading screw with olive or vegetable oil to prevent the machine from "squeaking" when mixing the cocoa. Add the liquid ingredients to Pasta Measuring Cup. Fill to "Half Load" linewith water or chocolate syrup. Place dry ingredients in mixing bin. Turn machine on MIX. Gradually add liquid. Mix about one min until dough is uniform. If too wet, add flourthrough top grate by Tablespoonful. If tood dry, add water or chocolate syrup thr liquid slot by teaspoonful. Extrude and cook 1 - 2 min. Serve warm and top with any combination of the following: Chocolate Syrup Fresh Strawberries and Cream Coconut Raspberry Syrup Marshmallow Cream Chopped Nuts Typed for you by Reggie Dwork reggie@netcom. com Recipe By : Popeil's Pasta Maker Recipes

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