If you’ve visited Italy recently, you may have seen chocolate pasta. It is one of the latest gourmet delights. While they were only sold in their gluten versions for quite some time, I saw some selling online that were gluten free at one point. However, you can easily and inexpensively make your own. You do not even need a pasta machine to do so.
The recipe I developed began with my basic Gluten Free Egg Noodle Recipe. These noodles cook in 9 – 13 minutes and you can serve them sweet or savory. Top with savory, cream sauces, wine sauces or sweet sauces. For a dessert version, fruit sauces, whipped cream and chocolate sauces are perfect. See below for a cream cheese and jam version. I can totally picture making this for Valentine’s Day, an anniversary or another special occasion. See links to additional sauce recipes in the ingredient list.
A unique gluten free pasta...it contains cocoa! While you may assume it tastes like a chocolate bar, it does not, unless you add sugar for desserts. It provides an earthy flavor in savory dishes.Experience its earthy flavor.
Ingredients:
- 1/3 cup combination cornstarch and potato starch (or one or the other if allergic to one) + more for dusting
- 1 Tablespoon gluten-free cocoa powder (Hershey's, Ghirardelli) + more for dusting
- 1 1/3 teaspoons xanthan gum (or guar gum)
- Pinch of salt
- 1 1/2 teaspoon confectioners' sugar (for dessert pasta)
- 1 large egg
- 1 teaspoon extra virgin olive oil (I used extra light in flavor)
- Basil Cream Sauce (optional)
- Creamy Garlic Sauce (optional)
- Creamy Pesto Sauce (optional)
Instructions:
- Into a bowl, sift together starches, cocoa, xanthan gum, confectioners' sugar (if using) and salt.
- Add egg and oil and using a silicone spatula or spoon, stir until well combined.
- Knead in your hands by squeezing the dough several times until smooth, about 5 minutes, adding cocoa powder and potato starch as needed.
- Dust a rolling surface with a little cocoa powder and potato starch. Roll out the dough to as thin as possible, less than 1/16-inch, turning over each time you roll.
- Cut into strips like fettuccine pasta or cut circles for ravioli. You can even use circles for desserts.
- You can roll the slices out again after cutting them to be sure it stays thin.
- Add water to a medium-size saucepan, bring to a boil over high heat. Add pasta and cook 9 - 12 minutes, (a minimum of 2 minutes, even for dessert pasta). Cooking time will vary depending upon thickness, and how tender you like your pasta. Test for doneness.
- Drain and the pasta rinse under running cold water.
- Serve with a piping hot cream or wine sauce for savory dishes. Alfredo sauce is popular. You can also serve it with a sweetened berry puree with whipped cream. You can even drizzle some chocolate sauce over the top. Garnish desserts with berries and mint leaves, if desired. Below you will see where I mixed 1 oz. cream cheese, 1 tablespoon confectioners' sugar and 1/8 teaspoon pure vanilla. Then topped it with naturally sweetened jam. Another option is combine some mashed raspberries or strawberries with some sugar and add some whipped cream and fresh berries.
![](http://glutenfreerecipebox.com/wp-content/uploads/2014/10/raw-pasta.jpg)
![](http://glutenfreerecipebox.com/wp-content/uploads/2014/10/chocolate-pasta-dessert.jpg)
![](http://glutenfreerecipebox.com/wp-content/uploads/2014/10/chocolate-pasta-raspberry-sauce-whipped-cream.jpg)
Tips
Multiply the ingredients as necessary.