Chocolate pasta

Yield: 8 Servings

Measure Ingredient
1¾ cup Flour
¼ cup Cocoa powder
2 \N Egg
4 tablespoons ;water
6 \N Egg yolk
1 cup Sugar
1½ cup Champagne



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 ¼ 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.

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