1. Whip cream until it falls in soft (not stiff) peaks when dropped
from a spoon. Fold in confectioners' sugar to taste. Set aside.
2. Place flour, cocoa powder, sugar, cinnamon, and salt in bowl. Stir
to blend. Lightly blend eggs, oil, and vanilla together. Mix
ingredients and knead by hand or by machine. Cut dough to form
fettuccine or your favorite flat pasta variety. Dry dough for 10-15
minutes.
3. Cook and drain pasta, shaking briskly to drain off cooking water.
Divide pasta among 4 warmed dessert plates and scatter raspberries
over pasta, reserving a dozen raspberries for garnish. Top each
serving of pasta with 3/4 cup (175 ml) sweetened whipped cream. Dust
with cocoa powder and garnish with reserved raspberries. Serve at
once.
Note: If the dough seems too dry, add water (no more than 1/2 tsp at a
time) to moisten until dough is of the proper consistency. If the
dough seems too moist, add a mixture of flour and cocoa powder (no
more than 1 tablespoon at a time).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!