Chocolate Pasta

Such a waste, such a terrible, terrible waste. I made a huge vat of this gleaming, leathery pasta and it happened to go even more successfully than when I've ever made regular fresh pasta before, but the issue is it is undeniably heavy and difficult to dress with an appropriate sauce.
The point of this is not sweetness, it is far more intriguing as an eater for this pasta to be savoury and bitter, but with enough chocolate flavour to carry it into sweeter territory. However, don't let that put you off- this pasta would work wonderfully with a sharp salty cheese or tomato sauce. I used custard  (looking back on my awful mistake) and it turned into a nasty, sloppy, separated mess. Almost the entire pan went to waste, and that was undeniably painful.
If you choose to make this, bare that and a few more things in mind- the cocoa hinders the gluten in the flour  (which just must be '00') so it is more difficult to knead and work with, but after resting you will find that the dough goes very smoothly through the pasta rollers. I have a post about fresh pasta already, so I won't bore you with the details, but in my opinion, resting and a good, patient roller are the keys to successful fresh pasta.
1)On a worktop or a food processor, blitz 400g '00' flour, a pinch of salt, 4 eggs, a few tablespoons of water  (obviously you will have to be flexible with the amounts of water) and 30g really good cocoa powder. When you reach a crumbly dough, transfer to a floured work surface and knead until very smooth and elastic. Divide into two pieces and wrap in clingfilm. Leave to rest for at least 30 minutes.
2)Cut each piece into two, then flatten with your hand then roll in your pasta roller, 1 setting at a time until it is 9 thin. Hang over your work surface, dry until leathery then cut in the tagliatelle cutters.
3)Leave to dry in little nests wrapped around your wrists (or a coat hanger) in semolina then cook in boiling salted water for just about 3 minutes, until al dente.
4)Dress at your own peril...