Grand recipes

Chef Guido has a delicious pasta recipe for you this April and if you are staying at Grand Residences, you can also order it at Flor de Canela. Fettuccine al Cacao

Cocoa pasta with gorgonzola, pear and walnut

Ingredients for the pasta

  • 2 1/4 cups of all purpose flour
  • 3/4 cup of unsweetened cocoa powder
  • 3 large eggs
  • This makes 18 ounces of pasta

On a clean work surface, combine the flour and the cocoa powder, and make a well in the middle for the eggs. Crack the eggs into the middle of the flour and beat with a fork, gradually pulling in some of the flour from the walls of the well to form a sticky dough. Continue in this fashion until all the dough is incorporated. Knead the dough into a ball. If the dough is too dry, add about a tablespoon of water. If dough is too moist, add a little flour. Wrap the dough in plastic wrap and allow to sit at room temperature for one hour. The dough will then be pliable enough to roll. With a knife, cut off about one fifth of the dough and roll out to a thickness of about 1/4 inch with a rolling pin. Feed it through a pasta machine using the largest setting. Repeat a couple times on this setting until the dough is smooth and elastic. Repeat this step, but gradually decreasing the size setting, until the dough is the desired thinness. Once your pasta sheets are rolled out, use your favorite pasta machine attachment to make your preferred pasta size, in this case the fettuccini setting. Once all your pasta is rolled and cut to your favorite shapes, or sizes, you may freeze or cook right away. Remember, fresh pasta cooks up very quickly (in just a couple minutes, so keep an eye on it!)

Ingredients for the sauce

  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • 3 tablespoons crumbled gorgonzola cheese
  • ½ cup heavy whipping cream
  • 1 large pear, peeled and cubed
  • ½ cup chopped toasted walnuts
  • Ground black pepper to taste

Stir the butter in a hot pan, add the Parmesan cheese, and gorgonzola cheese and place over medium heat; cook until the cheese is completely melted. Pour in the cream and stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.