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Chocolate Pasta With Chocolate Hazelnut Sauce

5 from 7 votes
My Chocolate Pasta With Chocolate Hazelnut Sauce recipe is a sweet take on a savory classic! And it's certainly one you need to try to believe.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Chocolate Pasta With Chocolate Hazelnut Sauce recipe will fulfill every chocolate lover’s dream. This stunning recipe consists of lightly sweet but deeply chocolatey pasta drenched in a creamy chocolate hazelnut sauce — kids and adults alike will flock over to eat this dessert! 

Bigger Bolder Baking welcomes all Bold Bakers to the New Year of 2023! I don’t know about you, but I’m definitely looking forward to churning out some new and exciting recipes for the new year. What better way to celebrate than by making something extra creative?

My Chocolate Pasta recipe is a sweet take on a savory meal. The Chocolate Pasta noodles have a great bounce and light sweetness, making them the perfect pairing for the sweet and nutty Chocolate Hazelnut Sauce. These components balance each other well without being overly sweet.

It’s time to get those creative juices flowing for the new year. Go all out for some experimental baking projects like this Chocolate Pasta recipe, and without further ado, let’s get baking!

Table Of Contents

All of the ingredients laid out in preparation bowls: heavy cream, all-purpose flour, cocoa powder, salt, eggs, vanilla extract, powdered sugar, and Nutella, on a pink counter top.

What Is Chocolate Pasta?

Though hard to believe, this recipe is exactly what it sounds like!

Pasta is made with flour and eggs (try my 2 Ingredient Homemade Pasta recipe!) However, in Chocolate Pasta recipes, you’ll add cocoa powder, powdered sugar, and vanilla extract to your pasta dough to bump up the chocolatey taste.

You may be wondering where this daring recipe came from. Well, most of us are used to chocolate in sweet treats and desserts, but Italians have been adding chocolate to savory dishes — like pasta, polenta, and risotto — for centuries.

Chocolate is typically associated with sweets because of the addition of sugar. Without sugar, chocolate is, at its core, cacao seeds or beans. 

Since these seeds or beans come unsweetened and tend to have a pretty bitter and earthy taste, they make very good spices. Just as we can spice our pasta with oregano and parsley, chocolate can also be used. In this recipe, we are turning traditional pasta into a sweet pasta to make it a fun-filled dessert packed with intense chocolate flavors.

Tools You Need

Chocolate Pasta:

Chocolate Hazelnut Sauce:

 

Ingredients

Chocolate Pasta Dough:

  • All-purpose flour: All-purpose flour is good for a variety of baked goods — and even pasta noodles!
  • Unsweetened cocoa powder: Unsweetened cocoa powder will produce a deep chocolatey flavor in your pasta.
  • Powdered sugar: Powdered sugar is white sugar ground into powder. Try making your own Powdered Sugar.
  • Salt: Just a touch will bring out the flavors of your ingredients!
  • Eggs: I like to use good quality large eggs in my recipes.
  • Vanilla extract: Vanilla extract enhances the rest of your ingredients. Make Homemade Vanilla Extract for a challenge!
  • Milk: Use some full-fat, whole milk for this recipe.

Chocolate Hazelnut Sauce:

  • Homemade Nutella: This creamy, chocolatey, and nutty spread is the perfect addition to your Chocolate Hazelnut Sauce. Make your own here!
  • Heavy cream: 30% fat content or higher heavy cream will be the rich base of your sauce.
  • Salt

Garnish:

  • Raspberries: Slightly sweet and tart berries balance the richness of the chocolate while adding a pop of color.
  • Hazelnuts: Earthy, sweet, and crunchy; these nuts will highlight the chocolate flavor.
  • Salt 

Difference Between Store-Bought And Homemade Nutella

The main difference between store-bought and Homemade Nutella whittles down to the ingredients. While store-bought Nutella is made of sugar, palm oil, hazelnuts, skimmed milk powder, fat-reduced cocoa, and emulsifiers, I use more accessible and common baking ingredients. 

As a home baker myself, I’m all for making homemade versions of everything. I find that going the extra mile makes all the difference in flavor and texture!

How To Make Chocolate Pasta

How To Make The Chocolate Pasta Dough:

  1. In a bowl, sift together the flour, cocoa powder, powdered sugar, and salt.
  2. Make a well in the center of the flour mixture and add in the eggs and vanilla extract. Stir together until the dough comes together. Add milk if the dough is dry.
  3. Transfer dough to the work surface and knead until smooth. Cover the dough with plastic wrap and refrigerate.

How To Roll And Cut Pasta:

  1. Lightly flour a baking sheet and set aside. Divide the dough and work with one portion at a time.
  2. Use a pasta machine to roll out the dough very thin. If rolling out by hand, roll the dough on a floured surface until thin. Allow dough to rest if it springs back while rolling.
  3. Cut the dough into wide strips and place on prepared baking sheets.

To Make The Chocolate Hazelnut Sauce:

  1. In a saucepan, combine the Nutella, heavy cream, and salt. Stir frequently until smooth. Remove from heat and cover to keep warm. Set aside.

How To Cook Chocolate Pasta:

  1. Fill a pot with water and bring it to a rolling boil. Cook pasta until it floats to the surface of the pot. Drain and immediately toss with the sauce.
  2. Divide pasta evenly and garnish with raspberries, chopped hazelnuts, and a dollop of whipped cream.

How To Toast Hazelnuts

Whether it’s for making Homemade Nutella or using it as a garnish, hazelnuts play a big role in elevating your pasta. Though you can use raw hazelnuts, toasting them will draw out the natural oils and give you a nuttier flavor.

To toast hazelnuts, preheat your oven to 350ºF (180°C). Place your nuts on a baking tray and bake for 10-15 minutes until they become fragrant.

Can I Make Chocolate Pasta Ahead Of Time?

Yes, you can! Make the pasta dough as you would and keep it in the refrigerator until you are ready to boil it off. I recommend not cooking off the pasta too early before serving because the texture of the pasta will not be as bouncy and may stick together.

In the meantime, you can definitely make your Chocolate Hazelnut Sauce in advance, as you can always reheat it when it’s time to serve. 

How To Store Chocolate Pasta

This is best cooked and eaten the day it’s made. However, you can store uncooked pasta in the refrigerator for up to 3 days. Freeze the extra dough in plastic wrap for up to 8 weeks. 

If you have leftover Chocolate Hazelnut Sauce, you can refrigerate it in an airtight container for up to 4 weeks.

FAQs

Why is my pasta dough so tough/sticky?

If your pasta dough is tough, you may have added too much flour and cocoa powder. Try adding small amounts of milk to your dough and knead. Be careful not to add too much from the get-go; otherwise, your dough will become too soft and sticky.

On the flip side, if your dough is sticky, you may have added too much milk. Try adding some flour little by little to toughen it up.

Is heavy cream the same as heavy whipping cream?

Yes, heavy cream and heavy whipping cream are the same things. As long as it has at least 30% fat content, you’re good to go!

Why is my sauce grainy?

Your Chocolate Hazelnut Sauce may turn out grainy if you use Homemade Nutella. The culprit to grainy Nutella is typically hazelnuts. Be sure to scrape down the sides of the bowl when blending up the nuts. The more you blend, the more likely you’ll get a smooth texture.

What do I do if I don’t have a pasta machine?

A pasta machine will help produce cohesive and thin pasta. However, it’s not required that you use one. It may take a bit more time and elbow grease, but you can roll out your pasta dough by hand. Just make sure it’s extra thin.

Gemma’s Pro Chef Tips

  • Make this recipe when you have time to roll out the pasta shortly after you make it. If you rest the dough for longer than 30 minutes, the gluten can overdevelop and make it very hard to roll out thinly.
  • Roll the dough as thinly as possible for the best results. The pasta plumps as it cooks, so note that it will get thicker once cooked. I recommend a pasta machine for the best results, if possible.
  • If there are nut allergies, you can make a Homemade Ganache for the pasta sauce.
  • For kids who prefer their pasta with just butter and parmesan, you can replicate this by simply tossing the pasta with some butter and adding a sprinkle of white chocolate shavings for the “parmesan.”
  • For those who prefer a red sauce, make my Homemade Raspberry Sauce. Warm it up and toss it with the hot pasta.
  • Use my Homemade Nutella for this recipe.

Check Out More Pasta Recipes!

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

Watch The Recipe Video!

Chocolate Pasta With Chocolate Hazelnut Sauce

5 from 7 votes
My Chocolate Pasta With Chocolate Hazelnut Sauce recipe is a sweet take on a savory classic! And it's certainly one you need to try to believe.
Author: Gemma Stafford
Servings: 6 servings
Prep Time 45 mins
Cook Time 3 mins
My Chocolate Pasta With Chocolate Hazelnut Sauce recipe is a sweet take on a savory classic! And it's certainly one you need to try to believe.
Author: Gemma Stafford
Servings: 6 servings

Ingredients

Chocolate Pasta Dough

  • 2 ½ cups (12 ½ oz/ 355 g) all-purpose flour
  • ¼ cup (1 oz/28 g) unsweetened cocoa powder
  • ¼ cup (1 oz/28 g) powdered sugar
  • teaspoon salt
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk, if needed

Chocolate-Hazelnut Sauce

  • 1 cup (10 oz/284 g) Homemade Nutella
  • 1 cup (8 fl oz/240 ml) heavy cream
  • teaspoon salt

Garnish

  • 2 cups (10 oz/284 g) fresh raspberries
  • ½ cup (2½ oz/71 g) hazelnuts, toasted and chopped
  • Whipped cream

Instructions

To Make The Chocolate Pasta Dough

  • In a large bowl, sift together the flour, cocoa powder, powdered sugar, and salt.
  • Make a well in the center of the flour mixture and add in the eggs and vanilla extract. Stir together with a wooden spoon until the dough comes together. Add a little milk if the dough still seems dry.
  • Transfer the dough to a work surface and knead for 8-10 minutes, until the dough is smooth. (You can also knead the dough for 5 minutes on low speed in a stand mixer fitted with a dough hook.) Cover the dough with plastic wrap and refrigerate for 30 minutes.

To Roll And Cut The Pasta

  • Lightly flour a baking sheet and set aside. Divide the dough into quarters for the easiest handling, and work with one portion at a time.
  • For best results, use a pasta machine to roll the dough because you need to get it VERY thin. By hand, roll the dough on a floured surface as thinly as you possibly can. This will take some time but keep at it. Allow the dough to rest if it keeps springing back while rolling.
  • Cut the dough into 1/2-inch (2cm) wide strips and place them on the prepared baking sheet while you roll and cut the remaining dough.

To Make The Chocolate Hazelnut Sauce

  • In a medium saucepan over low heat, combine the Nutella, heavy cream, and salt, stirring frequently, until smooth. Remove from the heat, cover to keep warm, and set aside.

To Cook The Pasta

  • Fill a large pot halfway with water and bring to a rolling boil. Cook the pasta for about 3 minutes, or until it floats to the surface of the pot. Drain and immediately toss with the sauce.
  • Divide the pasta among 6 plates, then garnish with raspberries, chopped hazelnuts, and a dollop of whipped cream.
  • This pasta is best cooked and eaten the day it is made.
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Donna
Donna
25 days ago

How about chocolate ravioli with cheesecake filling, raspberry or cherry sauce?

MONICA
MONICA
19 days ago

Wow! This took desserts to a whole new level – a dream for any Nutella lover: rich, delicious and guaranteed to surprise your guests! Thank you Gemma

260D303E-C4AF-4805-92E0-0BFEAE8D5AA2.jpeg
velma
velma
25 days ago

Oh, this looks very interesting! I am also picturing rolling the dough out into sheets like lasagna, and layering it with sweetened cream cheese, maybe some crushed nuts, and some white chocolate chips. A dessert lasagna if you will.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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