- 50 g/2 oz. dark/semisweet dark chocolate, melted
- 300 g/11 oz. /scant 2 ¼ cups durum wheat flour, plus extra for dusting
- pinch salt
- 3 medium/large eggs, beaten
- 1 tbsp. olive oil
- fresh raspberries or raspberry sauce
- icing/confectioners’ sugar, for dusting
- Stir the chocolate until smooth and leave to cool.
Place the flour and salt in a large mixing bowl or on a clean surface and make a well in the center. Using a fork, gradually work the eggs into the flour. When about half the eggs have been added. pour the chocolate and oil into the center of the flour.
Gradually mix in the rest of the eggs. When all the eggs have been added, knead well to form a stiff dough. Add a little water if the dough is too stiff. It should be moist but not sticky. Knead until smooth, then wrap in plastic wrap and leave for 20 minutes.
When ready to use, lightly flour the pasta dough, then either use a pasta machine to form strips or roll out on a lightly floured board and cut into thin strips. Place on a clean dish towel and leave to dry for 5 minutes. Make sure you separate all the strips on the dish towel, otherwise they will stick together.
Either cook the pasta immediately in a large pan of boiling water for 2-3 minutes depending on size or wrap a few strips at a time around your hand to form nests and store in an airtight container.
Once the pasta is cooked, drain and then arrange on warmed serving plates. Either add fresh raspberries or drizzle over some raspberry sauce, then dust with icing/confectioners’ sugar and serve.
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