IMBB #22 – Cook with noodle
Pasta, noodle, originality. There is a long history of noodle making, and the word “noodle” can mean both the ribbon-like pasta and a bit of improvisation. So why not use a little creativity and make a sweet pasta dessert?
For this contribution to Cooking with Amy’s IMBB #22 event, I chose to create fresh chocolate tagliatelle paired with an orange and cardamom custard. At first the idea of chocolate pasta as a dessert might sound unusual, but the result is delicate, balanced, and surprisingly satisfying. The familiar elements—eggs, flour, chocolate, cream—come together into a dish that feels both playful and refined. Don’t be put off by the word “pasta”: the flavors are gentle and dessert-like.
Below is the recipe I improvised and tested. It is straightforward once you gather the ingredients, and the presentation—dark chocolate ribbons topped with pale custard and bright fruit—is particularly attractive.
You need:
For the dough :
- 3 tbsp cocoa powder
- 2 tsp vegetable oil
- 1 3/4 cup flour
- 1 pinch of salt
- 2 eggs
- Water (about 1/3 cup) – adjust as needed
For the custard:
- Zest of 1 orange
- 1 1/4 cup milk
- 2 egg yolks
- Seeds from 5 cardamom pods
- 2 tbsp evaporated cane sugar
- Strawberries and mint for garnish
- Orange slices without the white pith (I used a blood orange)
Steps:
To make the dough
- Combine the flour, sifted cocoa powder, and salt in a bowl.
- Create a well in the center and add the eggs one at a time, mixing with your fingertips until the dough begins to come together.
- Add the oil and gradually add enough water to form a smooth, elastic dough. Knead briefly until homogeneous.
- Cover and let rest for 30 minutes to 1 hour.
- Roll the dough through a pasta machine or use a rolling pin to make sheets, then cut into tagliatelle. Let the ribbons dry for about 30 minutes on a towel or a lined tray—avoid letting them dry out completely; cover with parchment if you need to store them briefly.
To make the custard
- Whisk the egg yolks with the sugar until the mixture is pale and slightly thickened.
- Heat the milk with the cardamom seeds and most of the orange zest. Warm the milk until just below boiling, then remove from heat and let the flavors infuse briefly.
- Strain the milk to remove solids if you prefer a smooth custard, then slowly add the warm milk to the egg-sugar mixture while stirring constantly.
- Return the mixture to a low heat and stir continuously until the custard thickens enough to coat the back of a wooden spoon. Do not let it boil.
- Remove from heat and allow to cool slightly before serving.
- Cook the chocolate tagliatelle al dente in boiling water for 2–3 minutes, then drain.
- Arrange a small nest of tagliatelle on each plate—using a ring mold helps the pasta hold its shape.
- Pour a generous spoonful of the warm cardamom orange custard over the pasta, mixing gently so the flavors combine.
- Garnish with extra orange zest, a mint leaf, sliced strawberries, and thin orange segments for color and freshness.
You can serve this dessert warm or chilled according to your preference. Both temperatures work well: warm custard gives a comforting feel, while chilled custard emphasizes the chocolate and citrus contrast. The chocolate in the pasta is subtle rather than overpowering, so it pairs nicely with the fragrant cardamom and bright orange.
Preparing the fresh tagliatelle takes some hands-on effort, but the visual and flavor payoff makes it worthwhile. The combination of dark chocolate ribbons, pale yellow custard, vivid orange slices, and red strawberries creates a striking plate that tastes as good as it looks. If you enjoy experimenting in the kitchen, this recipe is a fun way to turn pasta into an elegant dessert.
Phew! I hope this dish passes the test. Tagged with: IMBB #22 and Noodle.