Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, cocoa pasta with cheese sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
On clean work surface, thoroughly combine the flour and cocoa powder Make a well in the middle for the eggs Crack the eggs into the middle of the flour well. Crispy Shrimp Pasta - the best shrimp pasta ever with rich creamy sauce and cajun-seasoned crispy fried shrimp. Turn on the heat to medium and start to whisk the mixture.
Cocoa Pasta with Cheese Sauce is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Cocoa Pasta with Cheese Sauce is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have cocoa pasta with cheese sauce using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cocoa Pasta with Cheese Sauce:
- Get 90 gm pasta flour 00
- Make ready 5 gm cocoa powder
- Make ready 1 egg
- Make ready 2 tsp extra virgin olive oil
- Take 1 tsp cold espresso coffee
- Take Melted Cheese or Bechamel Sauce to serve
- Take Bechamel Cheese Sauce
- Prepare 30 gm butter
- Prepare 15 gm plain flour
- Make ready 250 gm milk
- Take 100 gm Tasty cheese or Pecorini grated
- Make ready 1/2 tsp nutmeg
Serve it with vegetables, pasta, rice, or even on sandwich melts. Use this classic cheddar cheese sauce on broccoli, cauliflower, green beans, or other vegetables. It's perfect for pasta and makes an easy. I've made many homemade macaroni and cheese dishes but the sauce was very runny this time.
Instructions to make Cocoa Pasta with Cheese Sauce:
- Place flour and cocoa powder on a board, create a well in the centre and add the egg. Using a fork, beat the the egg well then gradually start to mix in with the surrounding flour
- Continue to combine together with your hands, then add the oil and knead the dough for 5-10 mins until it is elastic
- Cover the dough with cling wrap and place it in the refrigerator for 20-30 mins
- Remove from the refrigerator, unwrap and lightly dust a large work surface with flour then roll your pasta into a large thin sheet using a rolling pin. Fold the dough into thirds, then roll it out again
- Once you have rolled your dough to approx 0.5 mm thickness in a long rectangle shape, roll the sheet of dough loosely then cut thin (1-2 mm) slices at the short end of your roll to create a fettuccine or tagliatelle pasta
- Stretch the pieces out to dry for approx 30 mins then create pasta nests
- Add butter to a saucepan and heat gently
- Add the flour and stir constantly until you have a smooth paste (a roux)
- Remove from the heat and add a little bit of the milk at a time whilst stirring to ensure you remove any lumps. Return to the the heat and continue stirring until the sauce thickens
- Add your nutmeg, stir through, add cheese and stir until melted into the sauce then remove from the heat
- Boil a pot of water and add the pasta for approx 5 mins then serve with melted cheese or bechamel sauce.
Not a bad recipe, as Christina said, it is easy to customize! These creative, non-marinara, homemade pasta sauce recipes will come in handy when you want to We'll always love you, marinara, but it's time we started seeing other homemade pasta sauces. Too much cheese overthickens it, so gradually add Pecorino while tossing the pasta. Boil the pasta bite like and add to the sauce. Stir to coat the pasta evenly.
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