Chocolate Pasta With Raspberry Coulis |
|
 |
Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 4 |
|
Adapted from a recipe by Garrett Kern of Garret's Table ( ). Ingredients:
14 ounces bread flour (3 cups less 1 tablespoon, approximately) |
2 ounces natural cocoa powder (about 2/3 cup) |
9 ounces powdered sugar, divided (about 2 cups plus 2 tbsp, unsifted) |
1/2 teaspoon kosher salt |
4 medium eggs or 3 extra-large eggs |
1/3 cup water |
2 tablespoons vegetable oil, divided |
1 pint fresh raspberry, washed |
1 pinch salt |
powdered sugar, to taste |
fresh raspberry, to garnish |
1 ounce white chocolate, grated |
Directions:
1. Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
2. In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
3. Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best.
4. Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly.
5. Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds.
6. To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.
|
|