Learning Objective
You will learn how to make a nutritionally diverse sourdough pasta dough that you can combine with berries and chocolate to feed your gut microbiome.
Makes: | Serves 4 |
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Level: | Beginner |
Created Over: | Mix and bake immediately |
Kind of Bake: | Ambient day – French style – mixed in the morning and baked in the evening |
Diversity Score: | 8 |
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Soft, sweet chocolate sourdough tagliatelle is one of the things I turn to when I need comfort food. And at this time of year, the last month of winter and in lockdown, comfort is what we all need.
I've been making sweet pasta for many years, and I am always amazed that it is not mainstream, because it is inexpensive and utterly delicious. If you can't find raspberries, then replace them with figs, slow-roasted apples or quince slices, plus a drizzle of honey.
This Sweet Chocolate Sourdough Tagliatelle recipe is not just about comfort though. The truth is that, if we are feeling low, often what we really need is nourishment, not a quick fix of junk food. And this recipe offers nourishment, both in the making and in the eating.
I love the process of making the sweet sourdough pasta dough. Kneading it is therapeutic and there is something very beautiful about actually making the pasta. It is always easier to have someone to help, so that you can chat and laugh as you roll out the dough. And, once it’s ready, you’ll still want your companion, because this is such a good dish to share. The wholegrain in the dough helps to deliver more fibre, and the long, slow fermentation not only helps to increase resistant starch, but also makes the sweet sourdough pasta easier to digest – it is so important to keep your blood sugar steady when you are feeling emotional. Chocolate has been shown to increase Bifidobacterium, which is involved with the production of GABA, a neurochemical associated with lowering anxiety. So be generous with the sauce!
If you would like to make your own chocolate sauce please see my Chocolate, Almond & Hazelnut Spread recipe on page 96 of The Sourdough School Sweet Baking recipe book.
Although we made our Sweet Chocolate Sourdough Tagliatelle with spelt, I recommend that you try it with Botanical Blend No 2. for even more fibre and nutritional diversity.
I hope you enjoy this as much as we do.
Vanessa x
Equipment
- Mockmill mill (if milling own flour)
- Mixing bowl
- Dough whisk or spoon
- Lightly oiled bowl
- Clean tea towel or shower cap
- Pasta machine
- Sharp knife
- Saucepan
- Colander or sieve
Suggested Starter
Chocolate
Status of Starter
bubbly, lively first-build starter
DDT
22°C (72°F)
Flours
To Ferment Your Dough
For The Dough
- PASTA DOUGH
- 400g wholemeal spelt flour, plus 20–40g extra if needed
- 4g sea salt
- 4 eggs, at room temperature
- 100g chocolate starter
- olive oil, for oiling
- 2 tablespoons chestnut flour or rice flour, for dusting
- TO FINISH
- hazelnut & chocolate spread or sauce (ideally with high hazelnut content), at room temperature)
- fresh raspberries
Baking Time
3½ minutes
Tutorials
Step | Timings |
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Refresh starter (1st build) | Day 1, 9pm |
Refresh starter (2nd build) | Day 2, 8am |
Mix dough | Day 2, 8pm |
Cover and leave overnight | Day 2, 8.30pm |
Roll out dough and cut | Day 3, 11am |
Cook and serve | Day 3, 12pm |
Guidance, tips & techniques
Method:
If you do not already have a chocolate starter, you can make one using a refreshed white starter – see How to Refresh a Chocolate Starter.
Day 1:
9pm – Refresh starter (1st build).
Day 2:
8am – Refresh starter (2nd build).
8pm – To make the dough, mix together the flour and salt in a bowl, then tip it into a pile on your work surface. Create a hole in the centre and add the eggs and the sourdough starter. Gradually mix the ingredients together until well combined – this will be a dry dough. It will feel tight and will take a bit of effort to bring together. If you struggle to get it to come together, dip your hands in water and knead the mixture – this will add a little extra liquid. Equally, if your dough seems a little too wet, gradually add about 20–40g extra flour. You are aiming for a smooth-textured dough.
When there is no dry flour left, begin to knead. This will take some effort because it is a dry dough, but it is important to develop the gluten structure before fermentation. You are looking to create a pliable, malleable dough. If you feel you need to, you can add a little extra water, but literally just a few drops at a time – it is important not to add too much.
Place the dough in a lightly oiled bowl, cover with a clean, damp tea towel or a shower cap, and leave to ferment on the side in your kitchen overnight.
Day 3:
When you are ready to prepare the pasta, oil your work surface with just a few drops of olive oil. I prefer to use oil rather than flour to avoid raw flour at this stage.
Divide the dough into six pieces. Roll out each piece using your pasta machine until you have a long, thin sheet. Fold each piece of dough in half lengthways and put it through the pasta machine again. To strengthen the gluten, repeat this process three times for each piece.
Cut each pasta sheet into four strips, then roll each one through the machine until the machine reaches a middle setting (the dough will fall apart if you go too thin). Using the attachment for your pasta machine, cut the pasta into tagliatelle. Dust the pasta with a little chestnut or rice flour. When you are ready, place the pasta into a large saucepan of boiling water. Cook for about 3½ minutes for al dente pasta. Don’t leave it for too long, as it does cook very quickly.
Drain, then return the pasta to the warm pan and toss with a generous amount of hazelnut and chocolate spread or sauce. Sprinkle with fresh raspberries and serve.
![](https://thesourdoughschool.com/wp-content/uploads/2020/02/Sourdough-Pasta-students-1-330x496.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2020/02/Sourdough-Pasta-1-1-330x496.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2020/02/Sourdough-Pasta-students-2-1-330x496.jpg)
Learning Outcome
You will know how to make sourdough tagliatelle and understand how you can make this dish most nutritionally beneficial for your gut microbiome.