Chili Chocolate Fettucine with the Roma by Weston Electric Pasta Machine

Directions

-Ingredients-

Chocolate Fettucine
2 cups Semolina pasta flour
2 tablespoons melted butter or vegetable oil

12 ounces Ghirardelli semisweet chocolate chips
4 tablespoons unsalted butter
1 cup heavy whipping cream
2 tablespoons dried chili peppers, crushed

Raspberry Sauce
2 pints raspberries
1/2 lemon
1/4 cup confectioner's sugar

-Tools-
Roma by Weston Pasta Machine 
Roma by Weston Bamboo Pasta Drying Rack
Roma by Weston Tomato Strainer Sauce Maker


Sift together Semolina, Ghirardelli baking cocoa, and confectioner's sugar. It is important to get the dry ingredients thoroughly mixed.

Stir in eggs and milk until dough is soft but not sticky. Add flour if dough is too sticky. Cover with plastic wrap and let the dough rest for 20 minutes. Knead the dough by flattening it into a bowl of flour and then feeding it into the pasta machine. Fold it over and feed it back through a few times. Feed the dough sheet into the machine, increasing the setting each time, until the dough is your desired thickness.

For chocolate dough, only feed it through until setting five. Lay out your sheets until you've used all of your dough, and begin feeding the sheets into the fettucine cutter.

String the fettucine onto the pasta drying rack to ensure your noodles don't stick together. Cook in a pot of boiling water for 2-3 minutes, then strain and toss with Canaan Fair Trade Chili Pepper Infused Olive Oil, rather than rinsing with cold water.



Drizzle (a little goes a long way with these rich sauces) the chili chocolate sauce and raspberry sauce over your chocolate fettucine noodles and enjoy.