Recipe(tried): Guillano Bugialli's Homemade Chocolate Pasta (repost, 1980's)

This recipe is for the use of a pasta machine that you use by hand, not an extruder. If you don't have one, then use a rolling pin and just roll it out VERY THIN.

GUILIANO BUGLIALLI'S CHOCOLATE PASTA
Washington Post Newspaper (1988?)
Serves 6

Here is the recipe I mentioned in the chat last night. It is from scratch, not extruder machine. It is long.

GUILLANO BUGIALLI'S CHOCOLATE PASTA
Source: The Washington Post Newspaper, 1980's
Makes 6 servings

FOR THE PASTA:
3 cups unbleached all purpose flour
4 Tbsp. unsweetened cocoa powder (Dutch process)
4 extra large eggs
2 tsp. olive oil or vegetable oil
Pinch of Salt
FOR THE SAUCE:
Strawberry or rasberry jam
Chopped walnuts or hazelnuts
Mini chocolate chips

TO PREPARE THE PASTA:
Combine flour and cocoa. Place in a mound on a pasta board. Use a fork to make a well in the center. With a fork, first mix together the eggs, oil and salt; then begin to incorporate fresh flour from the inner rim of the well, always incorporating fresh flour from the lower part, pushing it under the dough that is forming to keep it from sticking to the board. Remove the pieces of the dough attached to the fork. Put the pieces of the dough together with your fingers. Scrape the board with a pastry scraper gathering together all the unincorporated flour as well as the pieces of dough coated with flour. Place this flour without the pieces of dough in a sifter. Resting the sifter on the board and using one hand, clean the flour by moving the sifter back and forth. The globules of dough will remain in the sifter screen and will not filter through. Discard. Start kneading the dough using the palm of your hand and folding the dough over with the other hand absorbing the leftover from the board. Do not sprinkle the rflour over the dough. Continue kneading for about 2-3 minutes, absorbing the flour until the dough is no longer wet and all but 4 or 5 tbsp. have been incorporated (the remaining flour will be used for the second kneading.)

With the palm of your hand, flatten the ball of dough so it can fit between the rollers of the pasta machine (hand crank type.) Set the wheel for the rollers at the widest setting. Turning the handle, pass the dough through the rollers. With your other hand, remove the layer of dough from underneath the pasta machine. Holding the layer of dough with both hands, gently flour one side of the dough by drawing it across the board (across the flour on the board.) Fold into thirds and press down with your fingers, starting from one open side toward the opposite open side, so that the three layers will be melded together and no air will remain inside between the 3 layers of dough. Using the same wide setting of the rollers, insert the open end of the folded layer of dough through the rollers. Repeat rolling and folding 8 to 10 times until the dough is smooth and elastic. It is now ready to be stretched.

Move notch up one on setting for rollers. Flour the layer of pasta on both sides by drawing it across the flour on the board. When feeding the layer of pasta into the machine, the position of your body is very important. Stand sideways in relation to the table and hold the handle of the machine with your right hand. Hold the other hand up sideways, keeping the four fingers together and holding the thumb out. Let the sheet of pasta rest over your hand between the first finger and the outstretched thumb. Pass the dough through the rollers once; do not fold anymore. Move the wheel to the next notch - pass the dough through rollers once. Each time (after passing), sprinkle the layer of pasta with a little flour. Each successive notch will produce a thinner layer of pasta. Repeat this procedure until the layer reaches 1/8" thickness. Still letting the pasta hand over one hand, pull it out to its full length. It is now ready to be cut.

Stretch the pasta to the last notch of the pasta machine. With a pastry cutter, cut the layer of pasta into pieces about 15" long. Let the pieces dry for about 15 minutes on a lightly floured pasta board. Attach the cutter to the machine. Insert the layer of pasta into the widest cutter and cut. Do for all pieces adn dry on pasta dryer.


Then cook pasta as you would any fresh pasta - for a very short amount of time (about 1-3 minutes depending on the shape you cut it in.) Drain.

TO SERVE:
In your serving bowls, place mini-chocolate chips and either raspberry or strawberry jam. Place hot pasta in bowls and add nuts. Mix to cover pasta. Eat immediately!!!

As I said, Bubbles, if you don't have a pasta machine that stretches the dough, just knead and roll it out so you have a few long sheets of dough and make sure they are really thin. Then cut it with a knife to the thickness of noodle you want.

Mmmmm...
Hope you enjoy it. Please message me when you try it. I would like to know what you think. When I made it, IT IS REALLY DELICIOUS AND WORTH ALL THE WORK!!! Good Luck!!