Chocolate Pasta

Well, it sounded like a good idea.

The recipe says it serves 4. Those would be mighty hefty servings. I cut the recipe in half and we had much more we needed. I think 6 servings for the whole recipe would be closer.

Cut in half, the recipe looks much like Hazan's recipe from Classic Italian Cooking that I use most of the times I made fresh pasta, but with cocoa and sugar added. Those extra ingredients with no extra liquid made a mightily stiff dough. I added quite a bit of water just to get it workable and I'm sure it was still too dry. Rolling it to 5 was a bit tricky. It's a good thing I'd intended to stop there, because that was as thin as it was getting.

Rather than serving the pasta drizzled with honey and sprinkled with chopped pistachios, I served it drizzled with crème anglaise (store-bought, sorry) and sprinkled with chopped pistachios. Walnuts or other nuts would work as well, I'm sure.

Impressive on the plate, and a bit astonishing if you've never thought about the idea. Glad I made it. But don't think I need to make it again.