The Nibble: Chocolate Spaghetti

This recipe for homemade chocolate spaghetti comes from Emeril Lagasse (www.emerils.com). Here, what could sound like kiddie fare becomes a sophisticated melding of flavors with liqueur and cacao nibs.

Ingredients

2-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons confectioners’ sugar plus 3 tablespoons confectioners’ sugar
Pinch salt
4 large eggs
2 teaspoons pure vanilla extract
2 teaspoons walnut oil or vegetable oil
1-½ cups cold heavy cream
1 tablespoon Nocello or brandy
1/2 cup thinly sliced fresh strawberries
1/2 cup cacao nibs or finely chopped semisweet chocolate

Preparation

Into a large bowl or on a work surface, sift together the flour, cocoa, 3 tablespoons sugar and salt. Make a well in the center and add the eggs a bit at a time, working them into the dry ingredients using a circular motion with your hands. Continue working in the eggs, and add the vanilla and oil, until a sticky dough is formed.
Knead the dough on a lightly floured surface until it is smooth and elastic, and is no longer sticky. (Alternatively, place the dry ingredients in the bowl of a food processor, add the eggs, vanilla and oil, and pulse to form a ball of dough. Turn out onto a work surface and work to a smooth dough.) Cover with plastic wrap and let rest for 20 minutes.
Divide the dough into 4 fist-sized pieces and flatten into disks. One at a time, roll out each dough piece through the widest setting of a pasta machine, according to the manufacturer’s instructions. Remove, fold into thirds and repeat. Continue rolling through the machine 4 times, dusting lightly with flour to keep from sticking. Decrease the roller size down 1 notch, and roll through once, passing the dough through each setting twice until the desired thickness is reached and cut into spaghetti strands. Let dry briefly while assembling the “sauce.”
In a medium bowl, beat the cream with an electric mixer at medium speed until it becomes thick and frothy. Beating, add the 3 tablespoons of sugar and Nocello, and beat until soft peaks form, being careful not to over-beat. Set aside until ready to serve.
When ready to serve, bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander. Place the drained pasta in a large pasta bowl and toss with the whipped cream, strawberries and nibs. Serve immediately.

Continue To Page 5: Fettuccine Alfredo With Crème Anglaise

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