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.
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.
Toss all ingredients in an oven proof dish and bake at 350ºF (180ºC) for 35-40 minutes, or until the top browns slightly.
Process everything but cheese in a mini food processor, add cheese right before ready to serve.
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.