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Rich cocoa powder is infused and mixed into a simple homemade pasta recipe. Surrounded by a velvety smooth Vanilla Crème Sauce. Finished with a drizzle of bright and cool Raspberry Coulis.
For pasta and vanilla cream sauce From The Spice & Tea Exchange®: ¼ cup Cocoa - Dutched½ tsp Chocolate Sea Salt, divided1 tsp Baker’s Secret Spice Blend, divided (about 60 grinds total)For pasta from the grocer:2½ cups all-purpose flour + more for dusting3 TBS powdered sugar3 large eggs + 1 egg yolk1 tsp vanilla extract1 TBS olive oil3- 4 TBS water, to moisten dough if it’s too dry (you may not need all of the water)For vanilla sauce from the grocer:2 TBS unsalted butter2 TBS all-purpose flour3½ cups milk, warmed2 TBS powdered sugar1 tsp vanilla extract3 oz white chocolate, finely grated (a fine cheese grater works well), + more for garnish3 fresh mint sprigs, + more for garnishFor the raspberry coulis:1 cup frozen raspberries, thawed, with juices2 tsp light agave nectar or honey½ tsp lemon juiceFor garnishing:¼ cup Crème Fraiche or sour cream for garnish
To make pasta dough: Combine 2½ cups flour, sugar, Cocoa - Dutched, ½ tsp Baker’s Secret Spice Blend and ¼ tsp Chocolate Sea Salt, in the bowl of a food processor. Pulse once to combine. Add in eggs, egg yolk, 1 tsp vanilla extract, olive oil, and process until dough comes together into a rough dough. If dough doesn’t come together, and looks dry, slowly stream in water, while processor is running, until dough ball forms. If dough is too sticky, add a tablespoon of flour, and process again. Repeat with additional flour if necessary. Remove dough from processor onto a lightly floured counter, and knead 15 - 30 seconds, into a smooth ball. Wrap dough in plastic wrap and let rest on counter for at least 30 minutes or up to 1 day in the refrigerator. To roll out pasta dough: With pasta machine: Set up manual or electric pasta roller. CUT the dough into 4 to 6 pieces. Work with 1 piece at a time, keeping the rest of dough covered. Flatten into small rectangle, thin enough to fit though the widest setting of your pasta machine. Roll 1 lightly floured piece through the widest setting. Fold dough into thirds, like folding a letter, pressing together with hands to slightly flatten. Repeat once on same setting. Continue to roll pasta once or twice on each setting, keeping dough lightly floured. (no need to fold pasta at this point). For traditional size pasta, rolling out to number 6 or 7 works well. If your pasta sheet gets too long, you can cut it in half between settings. Roll pasta by hand: Cut dough into 4 to 6 pieces. Place one piece of dough on a lightly floured work surface. Press and shape into a flat rectangle. Using a rolling pin, roll dough out from its center, to as thin as possible, keeping a rectangle shape. Lift and move dough in between rolls, to ensure it doesn’t stick. Lightly dust with flour where necessary. Cutting dough by machine or hand: Guide 12-inch sheets of dough through desired pasta cutter. Dust liberally with flour, and place on a floured baking sheet in bundles to dry, if not immediately cooking. Cutting dough by hand: Generously sprinkle 12-inch lengths of dough with flour and gently roll it up. Cut the roll cross-wise into desired width noodles using a sharp knife. Unravel, shake noodles out, and toss with flour. Transfer directly to boiling water to cook, or place on a well-floured baking sheet and cover with a towel, until ready to use. Pasta may be dried and refrigerated for 2 days. To make vanilla cream sauce: Melt butter in a large pan over medium heat. Add 2 TBS. flour, and whisk together, to fully incorporate and form a paste. Slowly add milk, a little at a time, whisking constantly, so that no lumps form. Bring to a boil, allowing sauce to thicken. Immediately turn heat to low. Sauce should be somewhat thin and just coat the back of a spoon. Cook on low for 5 minutes. Whisk in powdered sugar, 1 tsp vanilla extract, ½ tsp Baker’s Secret Spice Blend, mint sprigs, and ¼ tsp Chocolate Sea Salt. Incorporate in white chocolate 1 ounce at a time, allowing chocolate to melt into sauce. Cook 4 minutes longer, remove mint sprigs, and keep warm until ready to use. If sauce becomes too thick, whisk in a little pasta water just before use. Cooking pasta: Bring a large pot of water to a boil. Add 2 TBS salt, and give water a quick stir. Gently drop in desired amount of pasta, and cook 2-4 minutes, until al dente. Drain, reserving 1 cup of cooking water. Transfer pasta to pan with completed vanilla sauce, tossing gently to combine, adding a little of the reserved pasta water to help with sauce consistency. To make Raspberry Coulis: Puree all ingredients in a blender or small food processor. POUR mixture through a fine mesh strainer, pressing on solids, into a bowl. Discard solids. CHILL covered until needed, up to 3 days. To serve: Place a portion of pasta with sauce in a bowl. Drizzle with raspberry coulis, a few fresh raspberries, fresh mint leaves, sprinkling of grated white chocolate and a small dollop of Crème Fraiche.
Yield: 4-6 (recipe can be cut in half) Total Time: 2 hours 45 minutes Prep: 2½ hours Cook: 15 minutes
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