Chocolate pasta tendrils with raspberry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain flour |
| 2 | Eggs, lightly beaten | |
| 60 | G. dark chocolate, melted (about 2 oz) | |
| 2 | tablespoons | Cocoa |
| 1 | tablespoon | Icing sugar |
Directions
Process flour, eggs, chocolate, cocoa and icing sugar until mixture forms a ball. Knead dough on lightly floured surface for 10 minutes.
Roll dough until 1 mm thick using pasta machine. Cut into 1 mm strips using pasta machine. Add pasta to large pan of boiling water, boil, uncovered for about 3 min. or until just tender; drain. Rinse pasta under cold water, drain. Serve pasta with raspberry sauce.
Raspberry Sauce 3 cups fresh or frozen raspberries ⅓ cup castor sugar ⅓ cup water
Combine all ingredients in pan, stir over heat until sugar is dissolved. Cook, uncovered, for about 3 minutes or until berries are soft. Push mixture through sieve to remove seeds; cover, refrigerate until cold.
Source: Australian Woman's Weekly, Pasta Cookbook