Garrett Kern's Chocolate Pasta

instructions For the Chocolate Pasta Dough: Sift together the flour, cocoa powder, and powdered sugar.

instructions Transfer the dry ingredients to a large bowl and create a well in the center. Add the liquid mixture to the well and, using a fork or your fingers, slowly incorporate the dry mixture into the liquid, incorporating the dry mix from the edges of the well. Once the mixture comes together into a loose and sticky dough, begin kneading on a clean surface, dusting with more flour as necessary. Knead for 5-10 minutes, or until a smooth, stiff dough is achieved. Wrapped in plastic and allow to rest at room temperature for one hour.

instructions Bring a large pot of water to a boil. Season heavily with granulated sugar (about 1 part sugar to 8 parts water). Boil the pasta for 5 to 7 minutes, or until tender. Drain well and rinse in cold water to chill. Toss the pasta with the chocolate syrup and refrigerate.

instructions For the Vanilla Creme Anglaise: In a small saucepan, combine the milk and sugar. Cut the vanilla bean in half lengthwise and remove the seeds by scraping with a paring knife. Add the seeds and pod to the milk mixture. Heat gradually on medium flame while stirring with a whisk. When the sugar has dissolved whisk in the egg yolks. Continue to heat, stirring constantly, until the mixture reaches 180° F. Remove from heat and chill thoroughly.