PASTA
FILLING
Combine the flour, cocoa, and salt in a bowl and make a well in the center.
Add the eggs and oil in the center of the well and mix with a fork to form
the dough. Knead the dough for 15 minutes until it is smooth and shiny,
adding more flour if necessary to keep the dough from sticking.
Wrap in plastic wrap and let rest for half an hour. Roll the pasta out by
hand or with a machine and cut into eight 4-1/2 x 11-inch strips. Cook two
strips at a time in boiling salted water. Cook just 20 seconds after the
water returns to a boil. Plunge the noodles into cold water to stop the
cooking. When cooled, place on towels in a single layer to drain.
Combine all filling ingredients and mix until smooth. To assemble: Preheat
oven to 425F with the rack in the upper third of the oven.
Generously butter an 8"x11"x2" pan. Alternate layers of noodles, cheese
filling, and chocolate, ending with a cheese layer. Bake for 20-25 minutes
until the top is lightly colored. Let the lasagna stand for 10 minutes to
solidify, then serve warm.
Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Feb 14,
1998
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