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RECIPE
7 INGREDIENTS8 STEPS1hr 10min

Noire Tagliatelle

5.0
1 Ratings
The secret to this nice rich dark pasta is activated bamboo charcoal with a lot of healthy nutrients. This super simple recipe is perfect for those of you who celebrate Halloween.
Noire Tagliatelle Recipe | SideChef
The secret to this nice rich dark pasta is activated bamboo charcoal with a lot of healthy nutrients. This super simple recipe is perfect for those of you who celebrate Halloween.
Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
http://www.dukechops.com
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Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
http://www.dukechops.com
1hr 10min
Total Time
$2.42
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
3/4 cup
Semolina Flour
1/3 cup
or All-Purpose Flour
1/2 Tbsp
Activated Black Charcoal
1/2 tsp
1 Tbsp
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Nutrition Per Serving

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CALORIES
422
FAT
12.8 g
PROTEIN
16.5 g
CARBS
61.2 g

Cooking Instructions

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Step 1
On a cleat flat surface or bowl if you don’t have enough room, combine the Semolina Flour (3/4 cup) , Whole Wheat Flour (1/3 cup) , Activated Black Charcoal (1/2 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) by gently stirring back and forth with a fork.
Step 2
Make a well in the middle and crack the Eggs (2) into it followed by Olive Oil (1 Tbsp) . Mix gently with a fork.
Step 3
Pull in flour from around the edges and continue to mix. Once the dough begins to build consistency, stop using the fork and begin massaging gently with fingertips.
Step 4
Once the dough is consistent enough start kneading with your hands, knead, pull, and stretch for 10 minutes until the dough becomes elastic and smooth. Add a tablespoon of flour if the dough is sticky and continue kneading.
Step 5
Place dough on a lightly floured surface and cover with a damp tea or kitchen towel and let it rest for 60-75 minutes at room temperature. This step is necessary to allow the dough to settle, making it easier to roll.
Step 6
Divide the dough in half or quarters and work in batches. Place the unused cuts back under the damp towel to maintain moisture. Flatten each piece with a pasta machine or use a rolling pin and make 5-6 passes on the dough, turning it into a long thin rectangle.
Step 7
When thin enough, fold into thirds and make cuts with a knife into the desired width. Toss the cut pasta in flour to prevent sticking to each other.
Step 8
To store for future use, lightly flour a baking tray and place the cut pasta into 1 serving nests. Cover with cling wrap and freeze until stiff. After the freezing process, transfer to a ziplock bag and freeze for up to two weeks.
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Nutrition Per Serving
Calories
422
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
61.2 g
22%
Fiber
5.3 g
19%
Sugars
2.4 g
--
Protein
16.5 g
33%
Sodium
675.3 mg
29%
Vitamin D
1.0 µg
5%
Calcium
35.4 mg
3%
Iron
3.9 mg
22%
Potassium
144.6 mg
3%
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