Chocolate Pasta With Raspberry Coulis

DrGaellon's Note:

Adapted from a recipe by Garrett Kern of Garret's Table (http://www.garretkern.com).

• Total Time: 1 hrs 35 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 5 mins

Ingredients:

Serves: 8

Yield: 2.0 lb

• 14 ounces bread flour (3 cups less 1 tablespoon, approximately)
• 2 ounces natural cocoa powder (about 2/3 cup)
• 9 ounces powdered sugar , divided (about 2 cups plus 2 tbsp, unsifted)
• ½ teaspoon kosher salt
• 4 medium eggs or 3 extra-large eggs
• 1⁄3; cup water
• 2 tablespoons vegetable oil , divided
• 1 pint fresh raspberry , washed
• 1 pinch salt
• powdered sugar , to taste
• fresh raspberry , to garnish
• 1 ounce white chocolate , grated

Directions:

1. Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
2. In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
3. Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best.
4. Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly.
5. Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds.
6. To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.

Reviews

[cujodu]

A disaster. When I put the noodles in boiling water they basically just dissolved into mush. The recipe was easy to follow and I was hopeful, it tasted good before cooking