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Chocolate Pasta Three Ways

Yields4 ServingsPrep Time40 minsCook Time10 minsTotal Time50 mins

This chocolate pasta, featured with three different sauces has a subtle cocoa flavor and a strikingly beautiful look, shiny and decadent. Sauce combinations include berries roasted with balsamic vinegar (raspberries or strawberries), pistachio pesto, and creamy Gorgonzola sauce.

Chocolate Pasta Three Ways

Chocolate Pasta:
 1 ¾ cups all-purpose flour
  cup cocoa powder
 2 tbsp powdered sugar (optional)
 ¼ tsp salt
 2 large eggs
 1 tbsp Colavita Extra Virgin Olive Oil
For Decorating:
 Perugina 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 Colavita 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)
  cup Colavita Extra Virgin Olive Oil
 ½ tsp sea salt
 Freshly ground pepper, to taste
 3 tbsp freshly grated pecorino romano cheese
Creamy Gorgonzola Sauce:
 2 tbsp butter
 2 tbsp flour
 1 cup milk
 3 oz crumbled gorgonzola cheese

In a medium bowl, whisk together flour, cocoa, sugar and salt.


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.


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.


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.


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:

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:

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

Creamy Gorgonzola Sauce:

In a medium sauce pan, melt the butter. Add flour and whisk until smooth, and cook on low for about 5 minutes.


Add milk and whisk until sauce thickens, about 4-5 minutes. Remove from heat and add gorgonzola; stir to melt.

Nutrition Facts

Servings 4