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Gluten-Free, Dairy-Free Chocolate Black Bean Noodles
SERVES 4 TO 6
Chocolate makes a healthy, flavorful base for this gorgeous gluten-free pasta and balances the heat of a spicy mole sauce. If replacing the eggs with arrowroot, you may have to add more water (1 tablespoon at a time) to get the dough to hold together.
½ cup canned black beans, rinsed, drained
3 eggs or 3 tablespoons arrowroot
2¾ cups gluten-free all-purpose flour blend of choice
2 teaspoons xanthan gum (add only if flour blend does not include gum)
¼ cup unsweetened cocoa
5-6 tablespoons cold water
1. In a large bowl, mash the black beans with a fork. Add the eggs (or arrowroot)and mix together well.
2. In a second bowl, whisk together the flour, xanthan gum and cocoa. Slowly work the dry ingredients into the bean-egg mixture with a fork, adding water as necessary to keep the dough together but not sticky or wet. (This mixing may also be done in a large food processor.)
3. Form the dough into a disk shape and wrap it tightly in plastic wrap. Set aside for 20 to 30 minutes at room temperature.
4. If serving right away, set a large pot of water to boil. To make spaghetti, follow the directions specific to your pasta attachment or roller. For KitchenAid Pasta Press, pinch off walnut-size pieces of dough, rewrapping the formed dough to keep it from drying out. Using the Spaghetti Plate, push pieces through the hopper on extrusion setting for the rate you choose (#8 to #10). Use a wire dough cutter to cut pasta at desired length.
5. Separate freshly extruded pasta and cook immediately in rapidly boiling water for 4 to 5 minutes or until al dente. Drain in a colander and serve topped with Chile-Chocolate Mole Sauce.
6. To serve later, dry fresh pasta in a single layer on a towel across a flat surface or on a pasta rack overnight. Then store in an airtight container or zip-top bags for later use. Boil dried pasta for 6 to 7 minutes or until al dente.
Each serving contains 262 calories, 3g total fat, 2g saturated fat, 0g trans fat, 106mg cholesterol, 114mg sodium, 51g carbohydrate, 3g fiber, 7g protein.
For Chocolate Black Bean Ravioli, dust work surface with gluten-free flour and roll out dough very thin, using additional flour, as necessary, to prevent the dough from sticking. Cut into long strips and then cut each strip again into equal-size squares. Place a dollop of desired filling in the middle of every other square. Dab edges with wet fingers and place an empty square on top. Press two squares together to seal. Drop into boiling water. Cook until ravioli float, approximately 4 minutes. Remove with a slotted spoon and drain. Serve warm, topped with Chile-Chocolate Mole Sauce.