Chocolate pasta ought to offer a quintessential synaesthesia moment.
Your mouth suggests chocolate should be this – milky, melting – whilst your head tells you pasta should be starchy and textured. There should be a fundamental disconnect between your head and your mouth.
But what if the pasta is silky and melting – so, close to milky and melting – and the chocolate – coming from cocoa powder – simply plays a bass note, rather than a front-of-the-mouth hit.
You wind up with an eating experience which is not synaesthesiastic, but simply delightful.
And that is what happens with Declan and Emma O'Shaughnessy's Cocoa Tagliatelle, from their food company, The Good Little Cook.
Their secret is the silky, sexy lightness of the pasta. Quite how they fashion pasta without any hint of starchyness is beyond me, but I haven't met such a wondrous, smooth mouth feel in an awfully long time. The same is true of their standard tagliatelle, so maybe something Tuscan or Neapolitan has been mixed into the water up there in Kilmeedy, County Limerick.
Look out for the pastas and their fine sauces at UL, Doneraile and Tralee markets.
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