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Located in:Dry Goods, Pasta
Since 1860, Antico Pastificio Toscano Morelli has been making the very best wheat germ pasta with the best semolina. Today, the company is still family run and adhering to traditional techniques. One of their more unusual items is their cocoa pasta. It is made from durum wheat semolina (85.62%), cocoa powder (9.25%), wheat germ (3.42%), and sugar (1.71%). This combination of ingredients gives the penne rigate a lightly bitter cocoa flavor and a deep brown color. This pasta is savory, not sweet, and is often served with a light cream sauce with walnuts. Alternatively, top with sweet chocolate sauce and serve as a creative dessert.
Not the common pasta dish you'd think of
By albgardis
from Northeast PA on 5/25/2007
from Northeast PA on 5/25/2007
Pros:
Exotic, Flavorful, Non Perishable
Best Uses:
cooked and cold as salad, Cooking
Describe Yourself:
Chef, german, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
Now, THIS is something else! You've had the common pasta with tomatoe sauce 783 times, but never had you this!
I made it with the suggested sauce, recipe is in english on package, and since I didn't have Mascarpone in my pantry, I just replaced that with the sour cream I did have. Great result! Walnuts ground with one garlic clove, warmed in cream and sour cream, with a little bit of pepper!
Tip: put the white sauce FIRST on the plates, and add the brown pasta on top, and do not mingle! Sweep the sauce up with every piece you fork.
This is something you don't want to serve to children, it is not sweet and not like chocolate at all. It is rather savory and...something else.
Something you want to serve your new date!