Chocolate Tagliolini Pasta

Serves 4 Preparation time 30min Cooking time 10min

80g hazelnuts, toasted and roughly chopped

150g unsalted butter

150g Baci Perugina chocolates

 a few dry biscuits to serve (optional)


Chocolate pasta

200g ‘00’ flour

50g semolina flour for pasta

3-4 egg yolks

50g dark chocolate (70% cocoa), melted to 40c

15g dark cocoa powder


Chocolate ganache

150g dark chocolate (70% cocoa), roughly chopped + 20g to garnish

250g fresh cream



Whisk yolks and add a pinch of salt

Mix flours and cocoa powder and start mixing a little at a time with the eggs until a dough is almost formed

Add the melted chocolate

Kneed for 5min then rest in the fridge for 2hrs or overnight

Roll the pasta through a machine and cut into tagliolini



Add chocolate into a bowl, then add boiling cream

Stir until chocolate is fully melted


Boil salted water

Add butter into a frying pan and cook until bown in colour, then add the hazelnuts

Add pasta to the water and cook for 2 minutes

Drain pasta and toss with the butter for 1 minunte

Serve pasta onto a generous amount of dark chocolate sauce, then garnish with crumbled Baci Perugina, and grated chocolate

Garnish with crumbled biscuits – optional