Tagliatelle al Cioccolato (Chocolate Pasta with Mushrooms and Rosemary)

August 16, 2018
1 Ratings
Photo by Julia Gartland
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Author Notes

This recipe is featured in the story, Savory Chocolate Pasta, the Dinner Party Dish You’ve Been Waiting For, sponsored by Lagostina.

Don’t assume chocolate has to mean dessert! This simple pasta dough (traditionally made in Umbria and Tuscany) is made with cocoa powder, giving it a hint of the rich, intense flavor of chocolate—without the sweetness. It’s subtle enough to add earthiness and complexity to the otherwise “blank canvas” taste of pasta. I like to pair it with a luscious white wine and cream sauce, and ingredients like mushrooms or sausage. —Posie (Harwood) Brien

What You'll Need
  • For the pasta dough:
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cocoa powder, plus more for dusting
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • Water, as needed
  • For the sauce:
  • 2 tablespoons butter
  • 1/2 pound mixed wild mushrooms
  • 1/2 cup heavy cream
  • Splash of white wine
  • 1 tablespoon minced fresh rosemary
  1. To make the pasta: Whisk together the flour, cocoa powder, and salt.
  2. Make a well in the middle of the dry ingredients and add the eggs and olive oil. Stir the wet ingredients in with a fork until it starts to come together, then turn it out onto a floured surface and switch to kneading with your hands.
  3. Knead until the dough comes together—if it’s too dry, add water, one tablespoon at a time, until the dough is elastic and easy to knead (but not sticky).
  4. Place the dough in a large bowl, cover, and let rest at room temperature for 30 minutes.
  5. After resting, knead the dough a few more times, then roll it out and cut it into thin strips. You can either roll it out thinly by hand and cut with a sharp knife or pizza cutter, or use a pasta machine (or pasta attachment to a stand mixer).
  6. As you slice the pasta, transfer it to a baking sheet and dust it lightly with cocoa powder to keep it from sticking.
  7. To cook the pasta, bring a large pot of salted water to boil. Cook for about 2 minutes, until just shy of al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
  8. To make the sauce: Melt the butter in a large skillet over medium-high heat. Add the mushrooms with a pinch of salt and pepper and cook, stirring, until they star to turn golden on the edges. Add the cream, wine, rosemary, and reserved pasta cooking water, and cook, stirring constantly, until the sauce thickens slightly. Remove from the heat, add the cooked pasta to the skillet, and toss to combine.
  9. Serve hot.

See what other Food52ers are saying.

  • Roland Hu
    Roland Hu
  • SmashOgre
  • Lynn

4 Reviews

SmashOgre October 31, 2021
We loved this dish! The noodles were great and the sauce was even better! When we remake it, which we will, I'll make a little more sauce with same ratios because it was wonderful. The pasta can use a little water in the well with the eggs right off the bat to get it to start forming. Very easy and worth trying. Do it! Lol
Roland H. August 2, 2020
I gotta say, this is probably the first time in 10 years a recipe from Food52 has failed me. Pretty disappointed. The pasta dough did not turn out as expected - it was too dry and crumbly and I gave up after two tries.

A better recipe would be to try Pasta Social Club's recipes and substitute some cocoa powder for some of the flour:

Lynn January 21, 2019
oooh man oh man -- now I know what I am making sometime this week.....with some golden chanterelles and perhaps some oyster 'shrooms and then a touch of enoki mushrooms at the very end...mmmm, happy mouth, warm belly.....now, as to the wine...heh,
anticipation is part of the joy of cooking..
Lynn March 8, 2019
Making this for the second time--Bellissima!!