Savoury Chocolate pasta

Method

On a clean marble slab, pile the flour, and make a well in the middle for the eggs

Crack the eggs into the middle of the flour well and beat with a fork, gradually pulling in some of the flour from the walls of the well to form a sticky dough. Continue until all is incorporated now add in the cocoa powder. 

making sure its full incorporated, knead the dough into a ball.

If it’s too dry, add a about a tablespoon of water. If dough is too moist, add a little flour.

Wrap in Clingfilm and place in the fridge for an hour

 After an hour, the dough should be pliable enough to roll. With a knife, cut off about 1/5 of the dough and roll out to about 1/4 in thin with a rolling pin. Then feed it through the pasta machine using the largest setting.

Repeat a couple times on this setting until the dough is smooth and elastic. Repeat this step a few more times, but gradually decreasing the size setting each time, until the dough is the correct thickness.

when your pasta sheets are rolled out, use one of the pasta machine attachments to make your pasta shape. 

I used the fettuccini cutter most often.

Pasta needs to be quickly laid out or hung to dry as soon as it comes through the machine.

Thin noodles dry quickly so you want them in the right shape for that. People who make pasta regularly use a pasta rack to drape the pasta over to dry.

Once all your pasta is rolled and cut, you can freeze or cook straight away. Remember, fresh pasta cooks very quickly (in a just a couple minutes, so keep an eye on it!)