Chocolate Pasta Napolean with Raspberry Coulis and Whipped Cream

Directions

1. Raspberry Coulis and Raspberry Whipped Cream
2. Add Raspberries to Blender/Vitamix and blend completely. Check sweetness and add sugar to taste (I added about 2 Tablespoons) and blend to combine.
3. Strain thoroughly using a fine mesh strainer. Add champagne vinegar to taste for a little added brightness. Cool in fridge.
4. Whip cream to stiff peaks. You do not need to sweeten cream, as I added some of the coulis to the cream to sweeten it and get a nice light color. I used about 3-4 Tablespoons of the coulis. Reserve in fridge.

1. Chocolate Pasta
2. Add flour, cocoa power, sugar and salt and mix thoroughly. Form a well in the center and add slightly beaten eggs.
3. Mix around the egg to slowly incorporate the dry mixture, until it forms a shaggy dough.
4. Knead dough for 5 - 10 minutes, until it bounces back when depressed. If it is very sticky add a little more flour, and knead some more. Then let it rest for about 1 hour in the fridge.
5. Roll out dough on pasta machine from the thickest to thinnest setting. I stopped at 6 of 10, as the dough is a little trickier the thinner you go.
6. Rest on flour board or kitchen towel to dry slight.
7. Cut to preferred shape, I did my like pappardelle and small squares as well.
8. Cook in rapidly boiling water for 2-5 minutes (depends on thickness and extent you let them dry). Then place in ice water.
9. Dry pasta and plate. Enjoy!