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.