PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
CHOCOLATE PASTA
- 3 cups Durum wheat semolina
- 4 larges eggs
- ¼ cup cocoa powder 70% Valrhona*
- 60ml water (could vary due to egg size)
*All-purpose flour could be used if semolina is not available
MASCARPONE AND PANCETTA SAUCE
- 4 tablespoon of butter
- 3 tablespoons olive oil
- 1 teaspoon pepperoncini TuttoCalabria
- 225 gr of smoked pancetta, diced
- 1 jar of Stefano’s tomato basil sauce
- 2 tablespoons of mascarpone or 4 oz 35% cream
PREPARATION:
PASTA
By hand:
- Place the flour on a flat surface and dig a small well.
- Add the eggs, cacao and water in the center.
- Mix the egg mixture with your hand and gradually add the flour to form a ball.
- Add some water if the mixture seems too dry.
- Knead the ball of dough for 5 minutes.
SAUCE:
- In a Julienne 24cm sauté pan, heat the oil and butter to medium heat.
- Add pancetta and cook until it’s crispy, always over medium heat.
- Add the tomato sauce and pepperoncini and cook for 10-15 minutes.
- Then add the mascarpone or cream and mix until everything is melted.
- Cook the pasta and mix with the sauce.
