Chocolate Pasta, Anyone?

Would you believe…chocolate pasta? It's not too bad -- why not give it a go

While we like to think that chocolate works for just about any dish, there are some that seem rather unlikely -- and chocolate pasta is one of them. Now, this category can include pasta that is itself cocoa-flavored, or regular semolina pasta with chocolate sauce. In this article, we're going with the former.

A little extreme? Maybe. But then again, chocolate beet cake seemed a little out there, and so did chocolate sauerkraut cake -- and we've provided recipes for both. So why should we hesitate with chocolate-flavored pasta? Hmmm? Set your course for adventure, then, and follow along!

A word of caution

According to our sources, chocolate pasta can be, well, a bit surprising when you bite into it, especially if you go the ravioli route. Apparently, the issue is more one of texture than flavor. And remember, you have to boil pasta for it to work properly, so be careful what you use for stuffing as you make ravioli with it.

If you're feeling particularly daring, consider creating a sweet chocolate sauce to go with your pasta, especially if you don't mind a doubly intense chocolatey flavor. But hey, if you think an alfredo or marinara sauce will work, knock yourself out. We'll leave the final decision on the sauce up to you.

Is it an entrée, or a dessert

Wherever imagination goes chefs will follow, and therefore, not only can you purchase chocolate pasta if you put your mind to it, you can make it yourself, from scratch. Here's the recipe for how to do so -- if you dare.


-- 1 3/4 cups of flour 
-- 1/4 cup of cocoa powder
-- two eggs
-- four tablespoons of water


Mix the flour and cocoa powder together in a bowl, then break the eggs into it and beat them in vigorously with a fork. Add the water a little at a time to moisten the mixture, but be careful not to add too much. When it's nice and doughy, form your chocolate pasta mixture into a ball.

Dust a clean work surface with flour, and knead your dough repeatedly for about ten minutes. The dough should become elastic and silky in texture; at that point, cover it and allow it to rise for half an hour to an hour.

Then cut it into quarters and roll it out one piece at a time, cutting it into whatever type of noodles you prefer; you can even run it through a pasta machine if you like.

After the noodles are prepared, let them dry for a while before boiling them as you would any other type of pasta. You'll end up with 4-5 cups worth of cooked pasta.

This dish works best as a dessert, but sure, sauce it with a tomato or crème sauce if you prefer and have it as an entrée (and don't say we didn't warn you). If you prefer a more logical route for your chocolate pasta, may we recommend a champagne cream sauce, or perhaps a raspberry sauce with whipped cream?