Tagliatelle al cioccolato

Name: Tagliatelle al cioccolato (Chocolate tagliatelle)
Yield: Serves 4–5
Cuisine: United Kingdom
Ingredients: 3 heaped tbsp muscovado sugar; 30 g/1 oz/2 tbsp unsalted butter; 6 tbsp single (light) cream, plus extra to serve; 50 g/1¾ oz/½ cup pecans, chopped; 150–225 g/5½–8 oz/1¼–1¾ cups Italian 00 flour; 2 eggs and 1 yolk; 2 eggs and 1 yolk; 50 g/1¾ oz/scant ½ cup best-quality unsweetened cocoa powder, sifted; a pinch of fine sea salt

Chocolate tagliatelle

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Certainly not a dish from the past: these chocolate tagliatelle were created by me for a cookery demonstration at a food fair intended to appeal to children. It was a great success in spite of the weather – wet, windy and cold, a typical ghastly summer day in Dorset.

Ingredients

Chocolate tagliatelle

150–225 g/5½–8 oz/1¼–1¾ cups Italian 00 flour

Europe
United Kingdom
Italy
Dorset
Main course
Vegetarian
Pasta
Mediterranean
Summer

Method

Make the tagliatelle following the instructions here, first mixing the cocoa into the flour.

For the sauce, melt the butter over very low heat and mix in the sugar. Stir frequently until all the sugar is melted, and then add the pecans. Mix to coat the nuts in the caramel and then slowly pour in the cream. Set aside.

Cook the pasta in lightly salte