Chocolate Pasta With Raspberry Coulis
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Yields:
-
2 lb
- Serves:
- 8
ingredients
- 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)
- 1⁄2 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
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!