Chocolate Pasta with a Double Chocolate Liqueur Sauce

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I’m finally at the end of my All About Flour series.  Have you enjoyed it?  I sure have!  It’s amazing what you can make with all the different flours they have out there.  If I had to pick my three favorites I would choose the Gluten Free Zucchini and Squash Flatbread made with the Gluten Free multi-purpose flour, Lemonade Cake with self-rising flour, and the Old Bay Cheddar Biscuits using Perfect Pastry Blend.   I’ve learned a lot about baking with different flours and I’ve had fun doing it!  Special thanks to King Arthur Flour for sending me all the amazing flours I’ve used in this series.  I’ll be doing a giveaway at the end of this post for a few of their flours!

This final recipe is one I’m especially proud of.  It really took me outside my comfort zone and is something that I’ve wanted to try for a long time but wasn’t sure how it would taste.  What is it you ask?  It’s chocolate pasta.  Yes you heard me right…chocolate pasta.  Are you thinking it’s sweet and gooey and dessert like?  Well you’d be wrong.  The pasta is actually a savory pasta.  Seriously.  I’ve seen it topped with Parmesan cream sauce and sage brown butter.  Both sounded delicious but at heart I’m a sweets girl.

So I took this savory pasta and topped it with…a sweet double chocolate liqueur sauce.  It was awesome.  The savory chocolate noodles against the sweet white chocolate and Godiva chocolate liqueur sauce was perfect.  Not too sweet and perfect for a unique chocolate dessert.  I can’t wait to try these noodles with another sauce next time!

Chocolate Pasta with a Double Chocolate Liqueur Sauce (adapted from Roti n Rice)
For the pasta:
1 1/4 c. King Arthur Perfect Pasta Blend
1/3 c. Hershey’s unsweetened cocoa powder
1 egg + 1 egg yolk
1 T. sugar

For the liqueur sauce:
1/2 c. Hershey’s white chocolate chips
1/4 c. heavy cream
1 T. butter
1 t. vanilla
1/2 t. cinnamon
2 T. Godiva chocolate liqueur

1.  Combine the flour, cocoa powder, and sugar in a bowl.  Make a well in the center and add the egg and egg yolk.  Beat with a fork until the mixture begins to form a dough.

2.  Knead the dough for 2 minutes and then wrap in plastic wrap.  Allow to sit for 30 minutes.

3.  After 30 minutes divide the dough in half and roll each half into a 1/2 inch thick rectangle.

4.  Once the dough is 1/2 inch thin, feed it through a pasta machine using the largest setting. Repeat a couple times on this setting until the dough is smooth and elastic. Repeat this step a several more times, but gradually decreasing the size setting each time, until the dough is desired thinness (I stopped at size 4).

5.  Once your pasta sheets are the desired size, use the fettuccine attachment and cut into noodles.  Roll the noodles into nests and store in a zip top bag for up to 3 days.

6.  To make the sauce combine the white chocolate chips, heavy cream, and butter.  Heat over medium heat, stirring constantly, until just melted.  Reduce heat to low and add vanilla, cinnamon, and liqueur.  Stir over low heat for 3 minutes.

7.  To cook the pasta heat a pot of water to boiling.  Add the pasta and cook for 3 minutes.  Drain and then place in bowls.  Pour chocolate sauce over top of the pasta and serve hot.

To see all of the recipes I’ve created and made for this series please click on All About Flour.

All of the flour used in the recipes in this series was provided by King Arthur Flour, though any and all opinions are my own. 

Ready for the giveaway?  I know you are!  One lucky reader (from USA only) can win a three pack of flour from King Arthur Flour!  They will be sending you a whole wheat flour, a self-rising flour, and a Perfect Pizza Blend Flour!  To find recipes for each of these recipes click the above link to see what I created with each of these flours.

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  1. I want to try the white whole wheat flour–while I enjoy the taste of regular whole wheat flour in baked goods, not everyone in my house appreciates it!

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