Stretches, rolls, unfolds in chocolate...
Chocolate
tagliatelle with chocolate sauce
Serves 4:
200g wheat flour + flour
2g salt
2-3 eggs
40g icing sugar
50g powdered cocoa
3 l water (to cook the
tagliatelle)
20g butter
50g icing sugar to sprinkle
Sieve the flour with salt to a bowl. Set aside.
Whisk the eggs.
Sieve the icing sugar and cocoa into the whisked eggs and combine well.
Pour the egg mixture into the flour and work by hand into a smooth paste.
Leave in the fridge for 90 minutes wrapped tightly in wrap film.
Gently flour the work surface and cut the dough in 3 pieces.
Stretch the dough with the rolling pin until very thin.
Spread more flour on the stretched dough and roll it tightly.
Cut 5mm wide ribbons from the rolled dough and unfold them onto a gently floured dry cloth, for 30 minutes.
Heat the water in a saucepan and boil the tagliatelle for a few minutes (as soon as they come up they are ready).
Dry the pasta in a large colander.
Sautée with butter and sprinkle with icing sugar.
Chocolate sauce:
Makes 500 ml:
130 g 70% dark chocolate, finely chopped
250 ml water
70 g icing sugar
125 ml double cream
Combine well all the ingredients and bring to boil in medium heat stirring constantly.
Reduce to low heat and cook until creamy and it stays at the back of a spoon.
Remove from heat and serve immediately.
You could also let it cool down at room temperature, strring occasionally.
You can keep it in the refrigerator for two weeks on an hermetic container.
To serve, place it in a double boiler, stirring occasionally.
Source: Pierre Hermé
Labels: chocolate, dark chocolate, pasta, pierre hermé, recipes, tagliatelle