CHOCOLATE PASTA TENDRILS WITH RASPBERRY SAUCE 

INGREDIENTS

• 1 cup plain flour 

• 2 eggs, lightly beaten 

• 60g dark chocolate, melted 

• 2 tablespoons cocoa 

• 1 tablespoon icing sugar 

RASPBERRY SAUCE 

• 3 cups ( 350g ) fresh or frozen raspberries 

• 1/3 cup castor sugar 

• 1/3 cup water 

CHOCOLATE PASTA TENDRILS WITH RASPBERRY SAUCE METHOD:

Process flour, eggs, chocolate, cocoa, and icing sugar until the mixture forms a ball. Knead dough on a lightly floured surface for 10 minutes. Roll dough until 1mm thick using a pasta machine. Cut into 1mm strips using a pasta machine. 

Add pasta to a large pan of boiling water, boil, uncovered, for about 3 minutes or until just tender; drain. Rinse pasta under cold water; drain. Serve pasta with raspberry sauce. 

Raspberry Sauce: Combine all ingredients in a pan, stir over heat until sugar is dissolved. Cook, uncovered, for about 3 minutes or until berries are soft. Push mixture through a sieve to remove seeds; cover, refrigerate until cold. 

Serves 4. 

Note: Pasta and sauce can be made a day ahead. 

Storage: Covered, in the refrigerator. 

Freeze: Sauce suitable. 

Microwave: Pasta suitable. 

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