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1
Add Raspberries to Blender/Vitamix and blend completely. Check sweetness and add sugar to taste (I added about 2 Tablespoons) and blend to combine.
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2
Strain thoroughly using a fine mesh strainer. Add champagne vinegar to taste for a little added brightness. Cool in fridge.
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3
Whip cream to stiff peaks. You do not need to sweeten cream, as I added some of the coulis to the cream to sweeten it and get a nice light color. I used about 3-4 Tablespoons of the coulis. Reserve in fridge.
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4
Add flour, cocoa power, sugar and salt and mix thoroughly. Form a well in the center and add slightly beaten eggs.
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5
Mix around the egg to slowly incorporate the dry mixture, until it forms a shaggy dough.
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6
Knead dough for 5 - 10 minutes, until it bounces back when depressed. If it is very sticky add a little more flour, and knead some more. Then let it rest for about 1 hour in the fridge.
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7
Roll out dough on pasta machine from the thickest to thinnest setting. I stopped at 6 of 10, as the dough is a little trickier the thinner you go.
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8
Rest on flour board or kitchen towel to dry slight.
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9
Cut to preferred shape, I did my like pappardelle and small squares as well.
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10
Cook in rapidly boiling water for 2-5 minutes (depends on thickness and extent you let them dry). Then place in ice water.
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11
Dry pasta and plate. Enjoy!
