Chocolate Dessert Pasta
|All purpose flour||1 Cup (16 tbs)|
|Unsweetened cocoa powder||1 Cup (16 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Eggs||2 Large (At Room Temperature)|
Spread flour in a 9" x 2" baking dish.
Place in cold oven.
Set temperature control at 400Â°F (205Â°C).
Toast about 15 minutes until flour is light golden brown, stirring occasionally.
Place toasted flour, cocoa and powdered sugar in a mound on a large flat surface.
Make a well in the center.
Break eggs into the well.
With a fork, beat eggs about 15 strokes.
Gently start to work some of the flour mixture from the side of the well into the beaten eggs.
Continue until dough becomes sticky and difficult to work with the fork.
Knead dough by hand to form a rough looking ball.
Let rest 10 minutes.
Knead dough until most of the flour is used and dough is smooth and elastic, about 10 minutes.
Place pasta dough in a plastic bag and set aside.
Makes enough pasta for Chocolate Cornucopias, Chocolate Covered Cherries and Petite Chocolate Sandwiches.