Pasta roller and cutter (if not using a rolling pin and knife)
Frypan
Ingredients
Pasta
100g00 flour
60gdurum semolina flour
40gcocoa powder
2eggs
40mlwater
1.5tspolive oilextra virgin (we used Rio Vista Olives' Chilli Pressed Agrumato), substitute with plain extra virgin olive oil and chilli powder to taste
Sauce
10graw buckwheat
50gwalnuts
20gbutter
140gmascarpone
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.
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.
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.
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.
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.