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Stocking Up on Pappardelle’s dark chocolate linguine

December 14th 02:12pm, 2011

121411_choclinguineI’m not your average pasta fan: Noodles and Co. is my fast food, I savor udon as much as linguine and I can whip up a drastically doctored umami version of ramen with bok choy and shaved ginger in five minutes flat. But lately, I’m adding less to the sauce and getting more from my noodles.

Pappardelle’s Pasta is the solution to my present predicament. Although many St. Louis markets and fairs have closed for the season, Soulard Farmers’ Market is open year-round and with it comes some fantastic fresh and dried pastas. A small-batch pasta company based out of Denver, Pappardelle’s only produces about 100 pounds of pasta per batch, which means opportunity for endless creativity. Pappardelle’s website currently lists 129 different kinds of pasta, including flat-cut or shaped noodles, orzo, gnocchi and ravioli, as well as 18 pasta sauces. The company recently launched a gluten-free collection, including garlic-chive rooster combs and porcini mushroom trumpets. Always on the lookout for an unusual ingredient, I bought four peppercorn fettuccine and a dark chocolate linguine.

I was most excited to try the dark chocolate linguine, which the recipe on the package advised to serve chilled with macerated berries and whipped cream as a dessert. Instead, I went with the vendor’s advice and used it as a substitution for a mole sauce served beneath a gently sautéed chicken breast with a sweet-and-spicy chile pepper glaze. The result was fantastic. The chocolate pasta lent a rich, flavorful base to the simple chicken, and the chile gave the dish a truly elevating kick. I’m certain that the next time I go to Soulard market, I’ll be picking up some wild mushroom ravioli in cracked pepper dough and one of Pappardelle’s newest varieties: lavender fettuccine.

Mole Chicken Pasta
2 Servings

2 skinless, boneless chicken breasts
Olive oil
Kosher salt to taste
¼ tsp. chile powder, plus additional to taste
½ Papardelle Pasta’s dark chocolate linguine
2 Tbsp. honey
1 garlic clove, minced
¼ tsp. lemon juice
Hot sauce to taste

• Toss the chicken breasts in enough olive oil to coat. Season lightly with kosher salt and a dash of chile powder.
• Transfer the chicken breasts to a pan and gently sauté over medium heat.
• Meanwhile, boil the pasta in unsalted water for 8 to 10 minutes, or until just a touch softer than al dente. Strain but don’t rinse.
• Once the chicken is cooked through, divide the pasta into 2 plates and top with the chicken.
• In the pan used to cook the chicken, add the honey, minced garlic, ¼ teaspoon of chile powder, lemon juice and a dash or two of hot sauce. Stir continually until combined, scraping up any browned bits at the bottom of the pan.
• Pour half the sauce over one chicken breast and half over the other. Serve immediately.

By Claire Meyer

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One Response to “Stocking Up on Pappardelle’s dark chocolate linguine”

  1. Kimberly Says:
    December 14th, 2011 at 4:25 pm

    I made Pappardelle’s chocolate noodle kugel recipe back in ’08, and it was delicious (http://rhubarbandhoney.com/2008/05/30/good-eats/) … very cool to see it used in a savory dish … I’ll have to try this!

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