FETTUCCINE WITH COCOA
300 gr flour
3 tablespoon of cocoa (without sugar)
Water (if necessary)
Mix flour and cocoa.
Make well in center of flour/cocoa
Work eggs into flour with fingers to make a soft dough.
Knead dough 10 minutes or until dough is soft and smooth.
Cover with a towel and let dough rest at least 30 minutes, optimal for an hour. You can put it even in the fridge.
Cut dough into 3 parts.
Roll each quarter to a very thin rectangle using the hand-machine for home made pasta. I have a machine with 5 size level.
The technique is to start from the less thin number then flip like a book in 3 layers. Pass the pasta into the lower rolls and repeat till reaching the thinnest size.
Slice dough across into 1/4 inch wide strips.
Unwind strips and allow to dry on clean dry towels for 1 hour or longer.
Cook the pasta in salted, boiling water. Since it's fresh, it will cook in three to five minutes.
You can cook it even the day after.
I usually serve these fettuccine with cocoa with a ragù with cinnamon.
Pairs Well With
Here is the recipe of my first homemade fettuccine.
They are really simple to do.