Cocoa Orecchiette Recipe
Cocoa infused orecchiette pasta with fall spiced butternut squash, toasted mushrooms, olives, olive oil glaze and breadcrumbs.
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Ingredients
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Pasta
Butternut Squash
Mushrooms
Olive Oil Glaze
Breadcrumbs
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour, cocoa powder, and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Shape Orecchiette
After resting, roll out the dough to about 1/8 inch thick and cut into small circles using a cookie cutter. Use your thumb to shape each circle into an orecchiette shape.
Butternut Squash Preparation
- 4
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Mushroom Preparation
- 5
Olive Oil Glaze Preparation
- 6
Make the Glaze
In a small bowl, whisk together olive oil, lemon juice, honey, and salt until well combined.
Breadcrumb Preparation
- 7
Prepare the Breadcrumbs
In a small skillet, heat olive oil over medium heat. Add breadcrumbs and cook, stirring often, until golden brown, about 5 minutes. Remove from heat and stir in grated Parmesan cheese.
