And now for something completely different. Chocolate pasta? That can't be right! But wait till you taste it. Unusual it may be but think of the flavour of a Mexican mole and you have an idea of the delight in store. The three sauces take this recipe to dinner party status. TB

Chocolate pasta with three sauces

INGREDIENTS: 

• Chocolate Pasta:
•  1 ¾ cups all-purpose flour
•  ⅓ cup cocoa powder
•  2 tbsp powdered sugar (optional)
•  ¼ tsp salt
•  2 large eggs
•  1 tbsp  Extra Virgin Olive Oil

• For Decorating:
•  Milk Chocolate shavings
•  Chopped pistachios
•  Basil leaves
•  Gorgonzola crumbles

• Raspberry Sauce with Balsamic:
•  2 fresh or frozen raspberries (or strawberries)
•  3 tbsp maple syrup (or more if you like a lot of sweetness)
•  2 tbsp  Balsamic Vinegar

• Pistachio Pesto:
•  ½ cup shelled unsalted pistachios
•  1 cup packed fresh basil leaves
•  ½ cup packed fresh flat-leaf Italian parsley leaves (optional)
•  ⅔ cup  Extra Virgin Olive Oil
•  ½ tsp sea salt
•  Freshly ground pepper, to taste
•  3 tbsp freshly grated pecorino romano cheese

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• Creamy Gorgonzola Sauce:
•  2 tbsp butter
•  2 tbsp flour
•  1 cup milk
•  3 oz crumbled gorgonzola cheese

METHOD:
Pasta:

1. In a medium bowl, whisk together flour, cocoa, sugar and salt.
2. Make a well in the middle and add the eggs and olive oil. Mix at first with a spoon, then knead with your hands. The dough will be dry and stiff at first, but will soften the more you knead it. If it is dry (because eggs were too small) add water, a teaspoon at a time.
3. Cover and allow to rest at room temperature for 30-60 minutes. During this time, the dough will hydrate and become softer and pliable. Knead it for a few minutes on a well floured surface.
4. Follow your pasta maker manufacturer’s instructions to roll/cut pasta (or roll it out thin and cut into strips with a knife). Sprinkle the dough with flour frequently to avoid sticking.
5. To cook chocolate pasta, place it into salted boiling water and cook for 8-10 minutes. Drain and toss with olive oil.

Raspberry Sauce with Balsamic:

1. Toss all ingredients in an oven proof dish and bake at 350ºF (180ºC) for 35-40 minutes, or until the top browns slightly.

Pistachio Pesto:

1. Process everything but cheese in a mini food processor, add cheese right before ready to serve.

Creamy Gorgonzola Sauce:

1. In a medium sauce pan, melt the butter. Add flour and whisk until smooth, and cook on low for about 5 minutes.
2. Add milk and whisk until sauce thickens, about 4-5 minutes. Remove from heat and add gorgonzola; stir to melt.

Serve three twirls of pasta each topped with one of the three sauces. Garish appropriately. (See ingredients)