Dolce di capelli d’angelo al cioccolato

Angel’s hair and chocolate cake

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This is one of the few traditional Italian sweet pasta dishes. It comes from Orvieto in Umbria and it is good. In Umbria this dish is served as it is, but I find that a jug of cream is quite welcome.


  • 100 g/ oz dark chocolate (minimum 70% cocoa solids), cut into small pieces
  • 150 ml/5


Put the chocolate in a small saucepan, add the cream and the sugar and heat very slowly until the chocolate has melted, stirring the whole time.

Cook the pasta in lightly salted boiling water and drain it about 1 minute after the water returns to the boil, when it is just slightly undercooked, reserving a cupful of the water. Pour the chocolate sauce over the pasta and stir thoroughly,