Chocolate Pasta with Hazelnut Sauce #shorts

By Bigger Bolder Baking · 60 min

Ingredients

Instructions

1. In a large bowl, sift together the flour, cocoa powder, powdered sugar and salt.
2. Make a well in the flour, add the eggs and vanilla, and stir with a wooden spoon until a dough forms. Add a little milk if it still seems dry.
3. Knead on a work surface for 8 to 10 minutes until smooth. Cover and refrigerate for 30 minutes.
4. Lightly flour a baking sheet. Divide the dough into quarters and work with one portion at a time.
5. Roll the dough very thin, preferably with a pasta machine. If rolling by hand, roll on a floured surface as thin as possible, resting the dough if it keeps springing back.
6. Cut the sheets into 2 cm (1/2-inch) wide strips and place them on the prepared baking sheet.
7. In a medium saucepan over low heat, stir the Nutella, heavy cream and salt until smooth. Remove from heat, cover to keep warm.
8. Boil the pasta in a large pot of water for about 3 minutes, until it floats to the surface. Drain and toss immediately with the sauce.
9. Divide among 6 plates and garnish with raspberries, chopped hazelnuts and a dollop of whipped cream.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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