Thursday, June 28, 2018

Tuscan Cocoa Pappardelle

from Simon Devone

Ingredients for Two
Flour (00 type), 200 gm
Eggs, 2
Salt, pinch or two as needed
Cocoa powder, 20 gm (10% by volume)
Semolina flour as needed

Helpful Tools
Rolling pin
Standing mixer fitted with dough hook can be used to form dough if available
Sharp knife
Large pot


On a clean surface place flour and form a well in the center. Crack eggs and dump contents into flour well. Add salt and cocoa powder. With fingers start mixing ingredient together from the center, incorporating more and more flour until it comes together to form a loose ball. Kneed the dough with heel of hand, adding bit of flour as needed until smooth and shiny, about 15 minutes by hand. Keep in mind that larger batches work better. Form smooth, shiny dough into a disc, wrap with plastic, and allow to rest for one hour. 

Roll out ball of dough on a clean surface with a bit of semolina flour to prevent sticking. Roll dough only in one direction, turn a quarter, roll, and repeat until even and about 1 mm in thickness. Gently roll/fold sheet into a ribbon about 10 cm long. Cut rolled dough into thick strips approximately two fingers wide. Pick up each strip and run through fingers. Place ribbons in small bundles, onto a sheet dusted with semolina. 

Bring pot of water to boil and add generous pinch or two of salt. Add pasta and cook until al dente, about 6 to 8 minutes. Drain and add to sauce. Serve hot.
Simon demos pappardelle strips
Tuscan Cocoa Pappardelle

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