Cocoa Pasta with Salted Caramel Sauce
Automatically translated from Romanian. See the Romanian original
A simple and refined dessert: cocoa pasta served with a salted caramel sauce, butter, and milk, sprinkled with almond flakes.
Ingredients
Method
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Put the water for the pasta on to boil and attend to the sauce.
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Make the sauce over low heat: melt the butter, then add the sugar.
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Once it is smooth, pour in the milk.
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Boil the pasta in the water for 2-3 minutes.
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Transfer the cooked pasta into the caramel sauce and add about 50 ml of the pasta cooking water.
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Leave it on low heat until you are left with a sauce that is thickened, like heavy cream.
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Plate it, garnish with almond flakes/chocolate, and optionally add a scoop of ice cream.
The story behind this recipe
I must admit, chocolate pasta caught me by surprise. Although I often ate sweet pasta as a child, I never thought to put cocoa in the dough. Others thought of it, and I was lucky enough to meet them and test their products. Today, I prepared pasta with salted caramel sauce and almond flakes. Attention! A portion of pasta dessert should be half the size of a regular meal. Consequently, for 2 people you need: 120 gr cocoa pasta, 50 gr butter, 2 tablespoons brown sugar, 1 gr coarse salt, 100 ml milk (I used plant-based), almond flakes, a dash of vanilla, and chocolate shavings and fresh mint (optional). Put the water for the pasta on to boil and attend to the sauce. We make the sauce over low heat. Melt the butter, add the sugar, and after it becomes homogeneous, pour in the milk. In the meantime, boil the pasta in the water for 2-3 minutes, and after that, move it into the caramel sauce and add about 50 ml of the water it boiled in. Leave it on low heat until you are left with a sauce that is thickened, like heavy cream. Plate it, garnish with almond flakes/chocolate, and if you have a scoop of ice cream in the fridge, it's a welcome addition. Sweet cravings!!
