Recipes

Mix flour and cocoa.

Make well in center of flour/cocoa

Add eggs.

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.