Chocolate pasta suspended for drying.
For this round of TGRWT I decided to use the recipe (Chocolate Carbonara with Parmigiano Reggiano Cream and a Chocolate-Dipped Grissini Wrapped in Prosciutto di Parma) by Masaharu Morimoto which I’ve blogged about previously. I was quite intrigued by that recipe and wanted to try it! So here it is, converted to metric units with some small adjustments. The original recipe called for 4 eggs, but this rendered the pasta dough to hard. I added two of the whites which were left over from the sauce. BTW this is why one of should better weigh out eggs instead of count them (too bad I didn’t think about his from the beginning so I could have weighed the eggs I used). The original recipe called for bread sticks with chocolate and prosciutto di Parma which I skipped (but which nonetheless sounds like a good accompaniment – as you’re probably aware of meat and chocolate also go very well together!).