Cocoa tagliatelle with cheese sauce

Cocoa tagliatelle with cheese sauce

Tagliatelle al cacao con salsa di formaggio

By
From
Venice
Serves
4-6
Photographer
Helen Cathcart

For the parmesan cream

Ingredients

Quantity Ingredient
50g parmesan, finely grated
100ml cream

Pasta

Quantity Ingredient
Fresh pasta
15g cocoa powder
1 tablespoon water, if necessary

Method

  1. To make the cheese cream, melt the Parmesan into the cream in a small pan and keep over a very low heat.
  2. Make the pasta by following the basic fresh pasta recipe, but mix the cocoa powder into the flour first and add in the extra egg yolk. You may need to add the water if the pasta is very dry as the cocoa powder is very absorbent.
  3. Cook and toss with the Parmesan cream.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again