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Chocolate Pasta With Chocolate Hazelnut Cream Sauce

The first time I tasted chocolate pasta, it was a revelation. I was in a tiny trattoria in Bologna, Italy, a city known for its incredible pasta. I expected a savory dish, but what arrived was a delicate, cocoa-infused ribbon, draped in a luscious, sweet sauce. The combination was unexpected, playful, and utterly delicious. It sparked a culinary curiosity that led me to experiment and perfect my own version, bringing a touch of Italian flair to my kitchen. The memory of that first bite still inspires me to create unique and delightful pasta experiences.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 3 minutes
Total Time: 48 minutes
Servings: 6
Dietary Type: Vegetarian

Ingredients

Chocolate Pasta:

2 1/2 cups all-purpose flour, plus more if needed
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup powdered sugar
1 pinch salt
3 large eggs, beaten
1 tablespoon chocolate syrup
1 teaspoon vanilla extract

Chocolate Hazelnut Cream Sauce:

1 cup heavy cream
1 cup chocolate hazelnut spread, such as Nutella
1 pinch salt

Garnish:

2 pints raspberries
Crème fraiche
White chocolate shavings
Toasted hazelnuts, chopped and skinless

Equipment Needed

Large bowl
Fork
Spatula
Plastic wrap
Pasta sheeter attachment
Chef’s knife
Floured baking sheet
Heavy-bottomed saucepan
Whisk
Large pot

Instructions

First, prepare the chocolate pasta dough. Sift together the flour, cocoa powder, and powdered sugar in a large bowl. Add a pinch of salt and mound the flour mixture in the bowl or on a clean work surface.
Hollow out the center of the mound, creating a well in the middle with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla extract.
Gently mix the wet ingredients together with a fork. Gradually start incorporating the flour by pulling it in from the sides of the well.
As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour. If the dough is too dry, add a little water, a teaspoon at a time. If the dough is too wet or sticky, add a little flour, a tablespoon at a time.
Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. This step is crucial for developing the gluten, which will give the pasta its elasticity.
Shape the dough into a disc, cover with plastic wrap, and let it rest in the fridge for 20 to 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
Divide the rested dough into quarters and work with one piece at a time, covering the other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape, and put it through a pasta sheeter attachment, starting at the widest setting.
Run the dough once through the largest setting, fold it into thirds, and run it through one more time. This helps to create a smooth and even pasta sheet.
Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. The thinner the pasta, the more delicate it will be.
Lightly flour the rolled-out pasta sheet and fold it in half. Take your chef knife and cut ribbons about a 1/2-inch thick.
Unravel the pasta ribbons and place them on a floured baking sheet to keep them from sticking.
While preparing the pasta, bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat.
Stir in the chocolate-hazelnut spread. Add a pinch of salt and continue whisking until the sauce is creamy and smooth. This should only take a few minutes.
Remove the sauce from the heat and reserve.
Cook the chocolate pasta in a large pot of boiling water for just 3 minutes. Fresh pasta cooks very quickly, so keep a close eye on it.
Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency. The pasta water is starchy and helps the sauce cling to the pasta.
Mound the pasta and sauce on dessert plates and garnish with the fresh raspberries, a dollop of crème fraiche, white chocolate shavings, and skinless toasted chopped hazelnuts.

Expert Tips & Tricks

For a deeper chocolate flavor, use dark chocolate cocoa powder.
If you don’t have a pasta sheeter attachment, you can roll out the dough by hand with a rolling pin. Just be sure to roll it out very thinly.
To prevent the pasta from sticking together, make sure to flour it generously and keep it separate on the baking sheet.
The chocolate hazelnut cream sauce can be made ahead of time and reheated gently over low heat.
For a vegan version, use non-dairy heavy cream and a vegan chocolate hazelnut spread.

Serving & Storage Suggestions

Serve the chocolate pasta immediately after cooking for the best texture and flavor. The combination of the warm pasta and the cold garnishes is a delightful contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a little milk or cream to prevent it from drying out. The pasta may become slightly softer upon reheating.

Freezing is not recommended, as the pasta can become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	723.7 kcal	N/A
Calories from Fat	303 g	42%
Total Fat	33.7 g	51%
Saturated Fat	24.4 g	122%
Cholesterol	147.4 mg	49%
Sodium	136.2 mg	5%
Total Carbohydrate	93.2 g	31%
Dietary Fiber	12.1 g	48%
Sugars	37.7 g	N/A
Protein	14.1 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice it up: Add a pinch of cayenne pepper to the chocolate hazelnut cream sauce for a subtle kick.
Citrus twist: Zest an orange or lemon into the pasta dough for a bright, aromatic flavor.
Berry boost: Use a mix of different berries for garnish, such as strawberries, blueberries, and blackberries.
Nutty delight: Replace the toasted hazelnuts with other nuts, such as almonds, walnuts, or pecans.
Liqueur infusion: Add a splash of hazelnut liqueur (Frangelico) or chocolate liqueur to the cream sauce for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the pasta dough ahead of time?
A: Yes, you can make the pasta dough up to 24 hours in advance. Just be sure to wrap it tightly in plastic wrap and store it in the refrigerator.

Q: What if my pasta dough is too sticky?
A: If your pasta dough is too sticky, add a little flour, a tablespoon at a time, until it reaches the desired consistency.

Q: Can I use regular cocoa powder instead of Dutch-processed cocoa powder?
A: Yes, you can use regular cocoa powder, but the flavor will be slightly different. Dutch-processed cocoa powder has a smoother, less acidic flavor.

Q: How do I prevent the pasta from sticking together while cooking?
A: To prevent the pasta from sticking together, use a large pot of boiling water and add a generous pinch of salt. Also, avoid overcrowding the pot.

Q: Can I use a different type of chocolate spread?
A: While Nutella is recommended, you can experiment with other chocolate hazelnut spreads. Just be sure to choose one that you enjoy the taste of.

Final Thoughts

This chocolate pasta with chocolate hazelnut cream sauce is a truly decadent and unforgettable dessert. It’s perfect for special occasions or any time you want to treat yourself to something extraordinary. Don’t be intimidated by the process of making homemade pasta – it’s a rewarding experience that allows you to create a dish that is truly unique. So, gather your ingredients, roll up your sleeves, and prepare to indulge in a symphony of chocolate flavors and textures. I hope this recipe inspires you to explore your culinary creativity and share the joy of homemade pasta with your loved ones. Enjoy!

Chocolate Pasta With Chocolate Hazelnut Cream Sauce Recipe