COCOA PASTA WITH WILD MUSHROOMS
1¾ cup (425 ml) all-purpose flour, plus extra for dusting
¼ cup (60 ml) raw cocoa powder, plus extra for dusting
½ tsp (2.5 ml) salt, plus extra
2 large eggs
1 tsp (5 ml) extra-virgin olive oil
2 tbsp (30 ml) unsalted butter
1 tsp (5 ml) grapeseed oil
½ lb (250 g) mixed wild mushrooms, cleaned and halved or quartered if large
1 cup (250 ml) whipping cream
¼ cup (60 ml) white wine
1 tsp (5 ml) fresh thyme leaves
¼ cup (60 ml) grated Parmesan, for garnish
1 tbsp (15 ml) chopped chives and/or fresh parsley leaves, for garnish
- To make pasta noodles, in a large bowl, sift together flour, cocoa powder and salt. Make a well in centre of dry ingredients and add eggs and olive oil. Using a fork, whisk together wet ingredients, slowly incorporating flour mixture. Once dough starts to come together, turn it out onto a clean, lightly floured work surface and continue to knead dough with hands until smooth and elastic. If dough is too dry, add water, 1 tbsp (15 ml) at a time. Gather dough into a ball, wrap with plastic wrap and set aside at room temperature for at least 30 minutes.
- Once dough has rested, divide into 2 pieces. Working with 1 piece of dough at a time, roll out into a very long, thin strip of dough, at most an ⅛ inch (0.25 cm) thick, and cut into desired pasta shapes. Can do this by hand with a rolling pin and a sharp knife or using a pasta machine. Transfer rolled and shaped pasta to a baking sheet before dusting and tossing with extra cocoa powder to keep it from sticking. Set aside while making sauce.
- To make sauce, bring a large stockpot of salted water to a boil.
- In a large frying pan over medium-high heat, warm butter and grapeseed oil together. Add mushrooms along with a good pinch of salt and cook, stirring occasionally, until mushrooms start to turn golden brown, about 8 minutes. Stir in cream, white wine and thyme. Once at a simmer, reduce heat to low and allow sauce to continue simmering while cooking pasta.
- Working in batches, if necessary, drop pasta into boiling water and cook until just shy of al dente. Timing will depend on size and shape of pasta, start checking after 1 minute. Transfer pasta directly into sauce. Don’t worry if a little pasta water ends up in sauce as well. Increase heat under sauce to medium-high and toss to combine. If sauce is too thick, add a splash more of pasta cooking water. Divide among serving plates and garnish with Parmesan, chives and a light dusting of cocoa powder, if desired.