For National Spaghetti Day, I have two different chocolate spaghetti recipes. You can buy chocolate spaghetti online from several chocolatiers and pasta makers. My local Pasta Shop has fresh chocolate spaghetti periodically, and it freezes well.
The first recipe for Chocolate Spaghetti is from Emeril Lagasse. It's slightly more complicated than the second recipe, but has a completely different taste and is worth the effort.
Chocolate Spaghetti with Whipped Cream, Sliced Strawberries and Chocolate Nibs
from Emeril Lagasse (Food Network)
2-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons confectioners' sugar plus 3 tablespoons confectioners' sugar
4 large eggs
2 teaspoons pure vanilla extract (Madagascar)
2 teaspoons walnut oil or vegetable oil (go with the Walnut Oil)
1=1/2 cups cold heavy cream
1 tablespoon Nocello or brandy
1/2 cup thinly sliced fresh strawberries
1/2 cup chocolate nibs or finely chopped semisweet chocolate
In large bowl or on a work surface, sift together flour, cocoa, 3 Tbsp sugar, and salt. Make a well in center and add eggs a bit at time, working them into dry ingredients using circular motion with hands. Continue working in eggs, and add vanilla and oil, until sticky dough is formed. Knead on lightly floured surface until dough is smooth and elastic, and is no longer sticky. (Alternatively, place dry ingredients in bowl of food processor, add eggs, vanilla and oil and pulse to form ball of dough. Turn out onto work surface and work to smooth dough.) Cover with plastic wrap and let rest for 20 minutes.
Divide dough into 4 fist-sized pieces and flatten into disks. One at time, roll out each dough piece through widest setting of a pasta machine, according to manufacturer's instructions. Remove, fold into thirds and repeat. Continue rolling through machine on 4 times, dusting lightly with flour to keep from sticking. Decrease roller size down 1 notch, and roll through once, passing dough through each setting twice until desired thickness is reached and cut into spaghetti strands. Let dry briefly while assembling "sauce."
In medium bowl, beat cream with electric mixer at medium speed until it becomes thick and frothy. Beating, add sugar and Nocello, and beat until soft peaks form, being careful not to overbeat. Set aside until ready to serve.
Bring pot of salted water to boil and cook pasta until just al dente, about 2 minutes. Drain in colander. Place drained pasta in large pasta bowl and toss with whipped cream, strawberries and nibs. Serve immediately.
And a second easier recipe.
Chocolate Spaghetti and White Chocolate "Cream" Sauce
2 oz dark chocolate (60% cacao +), melted, cooled
1 3/4 cups flour
White Chocolate Cream Sauce
2 oz white chocolate (Guittard or another 'real' white chocolate)
2/3 cup whipping cream
Directions for Spaghetti:
Add melted chocolate to eggs. Make pasta using chocolate-egg mixture and flour. (follow any easy pasta recipe). Let rest for 30 minutes.
Roll out pasta. Roll pasta sheets through spaghetti cutter. Let spaghetti dry for 30 minutes.
In large pan of boiling water, cook spaghetti until al dente.
Serve spaghetti with sauce.
Directions for Cream Sauce
Blend white chocolate and cream in a saucepan over low heat. Cook, stirring constantly, until chocolate is melted and smooth.
For more information on spaghetti, its history, culture, recipes, go to that remarkable blog Months of Edible Celebrations!