Chocolate tagliatelle
( Tagliatelle al cacao )

Pour the flour and cocoa into a large bowl and stir continuously until you obtain an homogeneous mixture. Put the mixture on a work surface. Make a well in the centre and add the eggs and salt. Beat the eggs with a fork. At this point draw in flour from the edge of the well slowly, stirring with the fork. Then begin kneading with your hands until a soft dough forms. If necessary, add some tablespoons of water. Knead the dough on the floured work surface for 10 minutes until it is smooth and elastic and there is no trace of the dough on your fingers. Cover with a napkin and allow to rest for at least 20-30 minutes. When the dough is ready, cut into thirds or quarters. Work with 1 piece at a time but remember to keep the remaining pieces covered. Roll out on lightly floured surface the pasta dough, beginning from the centre, to a thickness of 0,3 cm (1/8in); you have to use a long pasta rolling pin for this. If you want to cut tagliatelle by hand, allow to dry for 15-20 minutes.
Unroll the tagliatelle, spread them on a clean towel and sprinkle with a little flour or semolina. It is important to avoid sticking while the pasta is drying. You can use a large surface or chair backs. Let dry for 2-3 hours before cooking.
If you want much more instructions, you can read this page »
Boil them in abundant salt water; it's very difficult to say what is the exact cooking time. Pasta is fresh. Taste it after few minutes before draining it.

Note

This kind of tagliatelle can be tossed with light (single) cream and walnuts or sage-flavoured melted butter or a sauce (ragù) made with game.

What's the right wine for " Chocolate tagliatelle "?

Our suggestion is to choose the wine according to the sauce. Ferrari Brut Rosé or an Italian Prosecco would be the best thing with cream and walnuts or sage-flavoured melted butter; you should choose Brunello di Montalcino (red wine from Tuscany) with game sauce.