(Cocoa tagliatelle - Traditional recipe)

Time: preparation: 40 minutes ........ plus resting time ........ cooking: 20 minutes 400 g (14 oz) white flour 12 tablespoons cocoa 3 eggs Salt difficult recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Pour into a large bowl flour and cocoa and stir continuously until you don't obtain an homogeneous mixture. Put the mixture on a work surface. Make a well in the center and add eggs and salt. Beat eggs with a fork. At this point slowly draw in flour from the edge of the well, stirring with the fork. Then begin kneading with your hands until a soft dough forms. If necessary, add some tablespoons 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 center, 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 (noodles) by hand, allow to dry for 15-20 minutes.
Unroll the noodles, spread 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.
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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
Tagliatelle (noodles) can be dressed with light (single) cream and walnuts or sage-flavored melted butter or a sauce made with game.

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

If you want to combine this dish with other ones for a complete menu,
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