OK, so in theory it sounded like a good idea.
On the plate it was very attractive.
The flavors were wonderful.
But...
Very awkward to eat. Do you use a fork for the pasta or a spoon for the ice cream?

hmmmm....Deborah, it doesn't look like a failure.

Wow, I would happily use both a spoon & and fork to eat this scrumptous creation.

Ginger

Who cares about awkward when chocolate is involved!

Dear Deborah, I covet your failures!!! Put a fork and a spoon next to it and let them eat...well...pasta!!

Deb,
It looks great.
If it is difficult to eat you could try a different pasta shape.

Seriously, it was very clumsy to eat. Linguine shaped chocolate pasta REQUIRES a fork, and ice cream obviously does not.

The pasta came from here: www.pappardellespasta.com You will find the original recipe on their site.

Here's my version of the recipe:

Cook pasta al dente without salt in the water
Flash chill in ice water and set aside (don't drain until you are ready to plate)

Make a reduction of equal parts red wine and fig balsamic. (you could use any good aged balsamic if you don't happen to have the fig, but it does add an interesting undertone)

Melt in a couple of tablespoons raspberry jelly & a handful of semi-sweet chocolate chips.

Drain the pasta, twirl and plate.

Place a scoop of vanilla ice cream in center of twirl

Drizzle with reduction and top with fresh raspberries and more chocolate chips.

quote:

Originally posted by Deborah:
Do you use a fork for the pasta or a spoon for the ice cream?

Uh, hmmm, fork. And leave no prisoners.

Deborah,

Maybe if you made chocolate ravioli, it would be easier to eat...and so many possibilities for fillings:

creamy vanilla or white chocolate filling and raspberry sauce over the top

coffee filling with an orange brandy sauce

fig filling (made with dried figs) and a port sauce

apricot filling (made with dried apricots, ricotta, and mascarpone) with a candied ginger sauce

O.K., time to stop,

Christine

quote:

Originally posted by PDXtine:
Deborah,

Maybe if you made chocolate ravioli, it would be easier to eat...and so many possibilities for fillings:

Ohhhh...all those possibilities sound so good

Christine, Please DON'T stop. ALL of these ideas sound scrumptious!.

I read this as I was curious as I had made a chocolate pasta dish that was not as good as I thought I could have made it.

A while back, AlterEgo, aka Mik, posted a Chocolate Gnocchi with a Ricotta Mint Sauce that I made and the sauce was great but the gnocchi was a bit "gummy" and I think it was my fault by leaving he potatoes in the water too long and by adding just a tad too much flour.

My dinner guests raved about it but I was not impressed with myself.

Doug

I think it looks and sounds wonderful! Just serve with both a fork and spoon.

As someone else mentioned, how could anything chocolate be bad???

FYI.. in Italy chocolate pasta is for savory foods, such as wild boar sauce!

no one would ever think of having it for dessert!

Judy, Do you have a good Wild Boar Sauce recipe you can post? (Unfortunately, substituting tame pig, of course.)

My wild boar recipe for dolce forte may seem strange but is incredible, sort of a Tuscan mole!

Pork shoulder works well.

A double chocolate whammy with the chocolate pasta!

in a chocolate tasting I held for the YPO in Florence.. this was more popular than the sweets!

Judy,
I'll try it for my very next special dinner.