INGREDIENTS FOR FETTUCINE 2 TBSP Cocoa 2 TBSP Hot Water 2 TBSP Sugar 2 eggs, beaten ½ cup strong pasta flour
INGREDIENTS FOR BERRIES 1 QT. Raspberries or Strawberries, cleaned, stems removed ¼ cup sugar 1 TSP salt 2 TBSP butter
FINALE 2 QTs boiling water 1 cup sugar 1 TBSP butter ¼ cup brandy or cognac 1 QT vanilla bean ice cream
Combine cocoa, hot water and sugar and mix into a paste. Add cocoa paste, flour and beaten egg. Knead dough until smooth, rest 5 minutes at room temp. Roll out dough and cut into fettuccine strips with a pasta knife or machine.
For strawberries melt butter in small saucepan. Add strawberries, sugar and salt. Cover and cook on low heat 15 minutes.
Cook pasta in 2 qts. Boiling water with sugar for 8 minutes. Drain pasta and mix with 1 TBSP butter. Twirl fettucine on fork to form a ball in bottom of bowl or large plate. Top with vanilla ice cream. Turn strawberries on high heat for 1 minutes. Add cognac and ignite with lighter or match (stand back). Swirl alcohol around pan until flame dies down. Spoon strawberry mixture over ice cream. Enjoy!