Go Back
–+ servings
cocoa fettuccine with mascarpone walnut toasted buckwheat

Cocoa Fettuccine with Mascarpone and Walnut Sauce

This creamy pasta combines the flavours of chocolate, cheese, and walnuts, for a velvety and tasty indulgence.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: buckwheat, cocoa, Eggs, Fettuccine, mascarpone, Pasta, Vegetarian, walnuts
Servings: 2
Calories: 784kcal

Equipment

  • Air tight container for resting
  • Pasta roller and cutter (if not using a rolling pin and knife)
  • Frypan

Ingredients

Pasta

  • 100 g 00 flour
  • 60 g durum semolina flour
  • 40 g cocoa powder
  • 2 eggs
  • 40 ml water
  • 1.5 tsp olive oil extra virgin (we used Rio Vista Olives' Chilli Pressed Agrumato), substitute with plain extra virgin olive oil and chilli powder to taste

Sauce

  • 10 g raw buckwheat
  • 50 g walnuts
  • 20 g butter
  • 140 g mascarpone

Instructions

Pasta

  • Combine all pasta ingredients, and then knead for 10 minutes. Transfer to an airtight container and rest for 30 minutes, away from heat or direct sunlight.
    flour cocoa eggs and olive oil on a chopping board
  • To form into pasta, separate the dough into four pieces, and then roll each through the thickest setting of the pasta machine a few times, folding over itself in between each pass. Step through to a thickness of 5, and cut into sheets of approximately 30-40cm.
    close up of chopped cocoa pasta dough
  • Roll each sheet through a fettuccine cutter, tossing the finished pasta through a small amount of flour before transferring to baking paper-lined trays, or hanging from a pasta rack until dry. Refrigerate uncovered for up to one week.
    angled close up of dried cocoa fettuccine

Sauce

  • To prepare the sauce, set aside a few walnuts to plate up with, and grind the remainder into a paste using a mortar and pestle.
  • Lightly toast the buckwheat and 4-5 pieces of walnut in a dry pan on low heat, for 4-5 minutes.
  • Remove the buckwheat and walnuts from the pan, and add the butter, mascarpone (retaining a couple of tablespoons for plating), and walnut paste. Stir constantly for 30-60 seconds, until the mascarpone has melted and all ingredients have combined.
  • Drop the pasta into a lightly salted pot of boiling water, and cook until al dente. Drain, retaining a little of the pasta water, and then stir into the sauce. Add a small amount of water back in if sauce is too dry. Serve with toasted buckwheat and walnuts, and a couple of dollops of fresh mascarpone.
    close up of cocoa fettuccine with mascarpone walnut toasted buckwheat

Notes

The finished dish in this recipe uses cocoa fettuccine made with dark cocoa, as opposed to the lighter cocoa pictured during the pasta-making process. Use whichever cocoa you prefer for your pasta, as the ratios in the recipe will remain the same.

Nutrition

Calories: 784kcal | Carbohydrates: 77.4g | Protein: 32.8g | Fat: 43.1g | Saturated Fat: 15.3g | Cholesterol: 221mg | Sodium: 184mg | Potassium: 821mg | Fiber: 10.4g | Sugar: 1.3g | Calcium: 216mg | Iron: 8mg
Made this recipe? We'd love to see!Mention @pastaetal or tag #pastaetal!