When you think of pasta, you automatically think of a savoury dish - but not today.
I've had this idea for chocolate pasta running through my head for so long that I knew I just had to make it and share the results with you all.
Since vegan pasta is simply water and flour, it leaves itself open to a myriad of flavour combinations.
This time around I've gone with the classic combination of chocolate and berries.
Once you get the hang of making it, try out some other ingredients like vanilla pasta with a rich chocolate sauce, or substitute coconut milk for the water to make strawberries and cream pasta. You're really only limited by your imgaination.
1 Cup (120g) Plain White Flour (gluten free if you prefer)
1/4 - 1/3 Cup Lukewarm Water
2 tsp Cocoa Powder
2 tsp Natvia (or any sugar/sweetener of your choice)
150g Freshfields Berry Fast & Fruity (or mixed frozen berries)
Dissolve the Nativa in the lukewarm water
Slowly add the water to the flour and cocoa powder, stirring until a dough begins to form
Place the dough in the fridge for a few hours to cool
Lightly knead the dough and roll out with a pasta machine (if you have one) or a good ol' wooden rolling pin like I did
Roll the dough out to 2-3mm thickness, then cut into strips
Add the pasta to a pot of boiling water and cook for a few minutes until al dente
Strain and transfer to a bowl
In another saucepan, heat up your berry sauce then pour over the pasta
Lightly sprinkle some coconut on top then enjoy
Makes 1 serve