Method

Chocolate Pasta
1

Whisk yolks and add a pinch of salt.

2

Mix flours and cocoa powder and start mixing a little a the time with the eggs till a dough is almost formed. Then add the melted chocolate.

3

Kneed for 5min then rest in the fridge for min 30min or overnight.

4

Roll the pasta through a machine and cut into spaghetti, tagliolini or any shape of your liking.

White Chocolate Ganache
5

Simple add chocolate into a bowl, then add boiling cream. Stir till chocolate is fully melted, set aside.

Final dish
6

Add plenty of salted water to the boil.

7

Add butter into a frying pan and cook till turn brown in colour, then add hazelnut.

8

Add pasta to the water and cook for 2 minutes.

9

Drain pasta and toss with the butter for 1 minutes.

10

Serve pasta onto a generous amount of white chocolate sauce, then garnish with chopped hazelnut, mint and grated chocolate. You can garnish with crumbled biscuits.

Prep Time30 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 80 g hazelnuts, toasted and roughly chopped
 150 g unsalted butter
 150 g mint leaves to garnish
Chocolate pasta
 200 g ‘00’ flour
 50 g semolina flour for pasta
 2 whole eggs
 2 egg yolks
 40 g dark chocolate (70% cocoa), melted to 40C
 15 g dark cocoa powder
White Chocolate Ganache
 150 g white chocolate chocolate, roughly chopped
 250 g fresh cream, boiling
 20 g dark cocoa chocolate grated to garnish

Ingredients

 80 g hazelnuts, toasted and roughly chopped
 150 g unsalted butter
 150 g mint leaves to garnish
Chocolate pasta
 200 g ‘00’ flour
 50 g semolina flour for pasta
 2 whole eggs
 2 egg yolks
 40 g dark chocolate (70% cocoa), melted to 40C
 15 g dark cocoa powder
White Chocolate Ganache
 150 g white chocolate chocolate, roughly chopped
 250 g fresh cream, boiling
 20 g dark cocoa chocolate grated to garnish

Directions

Chocolate Pasta
1

Whisk yolks and add a pinch of salt.

2

Mix flours and cocoa powder and start mixing a little a the time with the eggs till a dough is almost formed. Then add the melted chocolate.

3

Kneed for 5min then rest in the fridge for min 30min or overnight.

4

Roll the pasta through a machine and cut into spaghetti, tagliolini or any shape of your liking.

White Chocolate Ganache
5

Simple add chocolate into a bowl, then add boiling cream. Stir till chocolate is fully melted, set aside.

Final dish
6

Add plenty of salted water to the boil.

7

Add butter into a frying pan and cook till turn brown in colour, then add hazelnut.

8

Add pasta to the water and cook for 2 minutes.

9

Drain pasta and toss with the butter for 1 minutes.

10

Serve pasta onto a generous amount of white chocolate sauce, then garnish with chopped hazelnut, mint and grated chocolate. You can garnish with crumbled biscuits.

Chocolate Spaghetti Chitarra