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Chocolate Fettuccine with Rasberries




Source of Recipe


Simone @ CMC


List of Ingredients




1 1/2 cups (350 ml) heavy cream

4-6 tbl (4-6 tbl) confectioners' sugar

2 cups (500 ml) flour

1 cup (250 ml) cocoa powder

1/2 cup (125 ml) sugar

1/4 tsp cinnamon

pinch salt

3 eggs, slightly beaten

1 tbl olive oil

1/4 tsp vanilla extract

1 pint raspberries

as needed cocoa powder, for garnish



Recipe



Whip cream until it falls in soft (not stiff) peaks when dropped from a

spoon. Fold in confectioners' sugar to taste. Set aside. Place flour, cocoa powder, sugar, cinnamon, and salt in bowl. Stir to blend. Lightly blend eggs, oil, and vanilla together. Mix ingredients and knead by hand or by machine. Cut dough to form fettuccine or your

favorite flat pasta variety. Dry dough for 10-15 minutes.

Cook and drain pasta, shaking briskly to drain off cooking water. Divide pasta among 4 warmed dessert plates and scatter raspberries over pasta, reserving a dozen raspberries for garnish. Top each serving of pasta with 3/4 cup (175 ml) sweetened whipped cream. Dust with cocoa powder and garnish with reserved raspberries. Serve at once.

Note: If the dough seems too dry, add water (no more than 1/2 teaspoon at a time) to moisten until dough is of the proper consistency. If the dough seems too moist, add a mixture of flour and cocoa powder (no more than 1 tablespoon at a time).