Sweet Delight: Chocolate Pasta with Nutella-Whisky Sauce
Cream cheese as pasta sauce? Yes, please. Although it is hard to experiment with this old-favourite, pasta can get even better with a Nutella-whisky twist. Yes, you read that right. Chocolate pasta, Nutella, whisky, cream, raspberries, hazelnuts, and chocolate mint mixed together – sounds drool-worthy?
This preparation is enough for 3-4 servings and, yes, you can cook the pasta all at once. The Nutella-whisky sauce will be sufficient for 1-2 servings. You can cook the amount you need and refrigerate the remaining amount aside.
- 1 cup durum semolina
- ½ cup Dutch dark cocoa
- 2 tbsp of all-purpose flour
- ½ cup of all-purpose flour for kneading
- 2 tbsp of powdered sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup of cream
- 1/3 cup of Nutella
- 1 tsp of hazelnut extract
- 1-2 tsp of your favourite cinnamon whisky
For the whisky-Nutella sauce:
Few fresh hazelnuts, raspberries, chocolate mint, and edible flowers
Then you’ll have to…
Add the cocoa, semolina, and flour in a bowl. Break the eggs into it and add vanilla and powdered sugar. Blend the dry ingredients with the eggs. When the dough becomes too thick to handle, continue with your hands. Add the flour gradually (not all at once) and knead the dough for about 10 minutes. Roll it into a ball, cover, and let it stand for about 30 minutes. If you are using a pasta machine, follow instructions to roll the dough out and then cut it accordingly. If you’re not using one, use a rolling pin to roll the dough and then cut it into strips. Once done, cook the pasta in a pot of salted water for about 3-4 minutes.
While the pasta is being cooked, make the Nutella sauce. Take a saucepan and place the cream and Nutella over low heat until it turns smooth. Add the whisky and hazelnut extract and let it simmer for a minute, then take it away from heat. Combine the pasta and the sauce and leave it for one minute. Garnish, serve, and enjoy!
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