Recipe of Any-night-of-the-week Cocoa Pasta with Cheese Sauce

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Before you jump to Cocoa Pasta with Cheese Sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less regularly, will also save electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. Efficient living is something we can all do, without difficulty. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let's go back to cocoa pasta with cheese sauce recipe. To cook cocoa pasta with cheese sauce you only need 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Cocoa Pasta with Cheese Sauce:

1. Get 90 gm of pasta flour 00.
2. You need 5 gm of cocoa powder.
3. Prepare 1 of egg.
4. You need 2 tsp of extra virgin olive oil.
5. Prepare 1 tsp of cold espresso coffee.
6. Provide of Melted Cheese or Bechamel Sauce to serve.
7. Provide of Bechamel Cheese Sauce.
8. Get 30 gm of butter.
9. Use 15 gm of plain flour.
10. You need 250 gm of milk.
11. Get 100 gm of Tasty cheese or Pecorini grated.
12. Prepare 1/2 tsp of nutmeg.

Steps to make Cocoa Pasta with Cheese Sauce:

1. Place flour and cocoa powder on a board, create a well in the centre and add the egg. Using a fork, beat the the egg well then gradually start to mix in with the surrounding flour.
2. Continue to combine together with your hands, then add the oil and knead the dough for 5-10 mins until it is elastic.
3. Cover the dough with cling wrap and place it in the refrigerator for 20-30 mins.
4. Remove from the refrigerator, unwrap and lightly dust a large work surface with flour then roll your pasta into a large thin sheet using a rolling pin. Fold the dough into thirds, then roll it out again.
5. Once you have rolled your dough to approx 0.5 mm thickness in a long rectangle shape, roll the sheet of dough loosely then cut thin (1-2 mm) slices at the short end of your roll to create a fettuccine or tagliatelle pasta.
6. Stretch the pieces out to dry for approx 30 mins then create pasta nests.
7. Add butter to a saucepan and heat gently.
8. Add the flour and stir constantly until you have a smooth paste (a roux).
9. Remove from the heat and add a little bit of the milk at a time whilst stirring to ensure you remove any lumps. Return to the the heat and continue stirring until the sauce thickens.
10. Add your nutmeg, stir through, add cheese and stir until melted into the sauce then remove from the heat.
11. Boil a pot of water and add the pasta for approx 5 mins then serve with melted cheese or bechamel sauce..

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