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

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