Each week I look at the wide variety of dried pastas sold at the Rockwall Farmer's Market, and perhaps the one that intrigued me the most was the chocolate pasta.
Last week I purchased some to try in this unusual dessert.

If you are looking for a unique dessert... give it a try.
These pastas are sold by "Pappardelle's... the Fine Art of Pasta" on-line and at farmer's markets throughout the country.
You can find this recipe and more on their website.

To see more, please go to their website: http://www.pappardellesonline.com/servlet/StoreFront

1/2 lb. Pappardelle's DARK CHOCOLATE PASTA
3 c. STRAWBERRIES (or raspberries), sliced and extra berries for garnish
SUGAR, to taste
Freshly made SWEETENED WHIPPED CREAM

Optional: VANILLA ICE CREAM
CHOCOLATE SAUCE

Cook pasta in 5 quarts of rapidly boiling water until al dente (about 8-10 minutes).
Drain well and chill in refrigerator.

In a small saucepan, add berries of your choice.
Cook on low heat, smashing the berries with the back of your spoon or a potato masher to produce a good mash.
Add sugar, to taste. I had to add quite a bit.
Although my berries were very red, they were not as sweet as I would have liked and since the pasta has no sweetness, I think it needs a sweet sauce.
Refrigerate the sauce until ready to serve.

Arrange a small serving of pasta on a dessert plate and top with berry sauce and whipped cream.
Garnish with additional berries and some mint if desired.

Or... add a dollop of slightly thawed vanilla ice cream to the top of the chocolate pasta topped with berry sauce or even your favorite chocolate sauce recipe.

Serves 4-6