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Share your recipes March 2017

Food Ventures

Fettuccine di Cioccolato (Chocolate Noodles)

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(Courtesy of Pasta, Quadrille Publishing). Serves 4.

8 & ¾ oz fresh chocolate pasta or 7 oz. dried cocoa fettuccine


Powdered sugar for sprinkling



4 tablespoons unsalted butter

½ oz. cardamom pods, use only the little seeds

1 oz. pine kernels, toasted

1 oz. shelled hazelnuts, toasted and crushed

1 & ½ oz. superfine sugar

1 & ½ oz. dried breadcrumbs

1 tablespoon Strega or other Italian liqueur


(If making from scratch, roll out the pasta dough, by hand or machine, to a longish sheet of about 1/8 inch thick. Roll and cut into strips as described on page 33 of cookbook.)

For the sauce, melt the butter in a large pan. Add the cardamom seeds, pine kernels, and hazelnuts and fry a little. Add the sugar and the breadcrumbs and fry gently until they brown. Add the liqueur.

Meanwhile cook the pasta in plenty of boiling salted water for 4 to 5 minutes (6 to 7 minutes for dried) or until al dente. Drain well. Dress and flavor the pasta with the sweet mixture and sprinkle with powdered sugar.


Ann's Article:

Glass, Chocolate, and Pasta


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