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In the bowl of a stand mixer, combine the flour, cocoa powder and salt. In another bowl, combine the eggs with the oil and mix well.
With a dough hook on medium, add the egg mixture to the flour and cocoa powder. Once the dough comes together, take it out of the bowl and turn it out on a floured surface for about 5 minutes or until the dough is smooth. Cover it and place it in the fridge for 30 minutes.
Roll the pasta out on a floured surface and cut it to the pasta shape you like. If using a pasta press, roll it out until it passes through the 5th dial.
Cut the pasta to your desired length and thickness. When the pasta is cut, toss it with some corn starch to prevent it from sticking.
Fill a large saucepan or pot with water. Heavily salt it and bring the water to a boil. Cook the paste for about 4 minutes. If you dry out the pasta, cook it for 7 minutes.
Drain the pasta, reserve 1 cup of the starchy pasta water for later use.
Fill a small saucepan or pot ¼ the way up with water and bring to a boil.
Put the chocolate chips in another bowl that is heatproof and able to be placed on top of the saucepan or pot without touching the water. This is called a double boiler.
Bring the water to a boil. Once boiling, place the bowl with chocolate chips on top of the steam and begin to mix.
When the chocolate starts to melt, add the heavy cream and instant coffee and continue to stir until the chocolate combines with the milk and melts to create a sauce.
Add the butter to a frying pan on medium high heat. Add the noodles and half the pasta water. Stir well until the butter has mixed with the water, and the pasta is full coated.
Turn off the heat and add a generous amount of the chocolate sauce. If the pasta seems a bit dry, add some more pasta water.
Divide the pasta between two bowls. Top with mini marshmallows and crushed graham crackers. Enjoy!