I kid you not: chocolate fettuccine. While some might balk at such a combination, I whole-heartedly welcomed the chance to try something so novel.
On a recent trip to Seattle's famed Pike Place Markets I spotted the extraordinary pasta when squeezing my way through the ravenous Saturday crowds.
The dried chocolate pasta and a whole range of interesting artisan noodles are sold at Papparadelles Pasta stand.
I served the pasta at a dinner party for dessert but it was more like the main course of the meal. I served it with cream which I had whipped until it was frothy and then mixed with a freshly made raspberry sauce. I added a dash of cointreau to the cream for a subtle citrus aroma.
A pasta dish isn't ready until it's been topped with some cheese so I grated on some dark, semi-sweet chocolate.
The verdict: it was a hit. But honestly, it wasn't out-of-this-world mind-blowing. I think it was more a combination of the novelty of chocolate pasta and the heavenly raspberry cream sauce that had everyone so giddy. The pasta itself is not sweet and tastes like unsweetened cocoa.
I personally prefer fresh pasta and think that the end result is always better. One day when I have a pasta machine I'm going to try my hand at freshly made chocolate ravioli with an orange mousse centre.
Until that day comes, I'll keep buying dried chocolate pasta as it's lots of fun.
Chocolate Fettuccine with a Raspberry Cream Sauce
Chocolate Pasta for 4
1 cup of cream
1 punnet of raspberries
Scant 1/2 cup of castor sugar
1 1/2 tsp of cointreau
- Place the raspberries and castor sugar in a small pot. Heat over a medium high heat, stirring occasionally. Break the raspberries down with the back of a spoon. Simmer for about 4 minutes.
- Strain the liquid from the raspberries and then refrigerate. Discard the pulp.
- Beat the cream with an electric beater until a little frothy. Add the cooled raspberry sauce and beat for 30 seconds. Mix in the cointreau with a spoon.
- Boil the chocolate pasta for 5 minutes, drain and then add 1 tsp of olive oil. Mix well and then cool for about 5 minutes.
- Just before serving spoon the raspberry cream onto the pasta and top with freshly grated semi-sweet chocolate.