Cocoa Tagliatelle, walnut pesto, porcini

- Makes 1 serving -

To make 4oz Pasta:
1 cup pasta flour (Spadoni if available), plus addition to flour work surface
2 teaspoon cocoa powder
1 whole egg
1 teaspoon olive oil
water (if necessary)

Mix the flour and cocoa powder into a mound, and using your fingrs, create a crater in the center. Add the egg and olive oil into the crater and beat with a fork. Incorporate the egg-oil into the flour, and if the dough seems too dry, add a touch of water. Let dough rest for 15 minutes. Dust the work surface with extra flour, and roll the dough out with a rolling pin until it is -inch thick. Fold the dough into a loose 10-inch-long roll and cut it 1-inch wide strips. When all the strips have been cut, unroll each strip to form the tagliatelle.

For the Walnut Pesto: 
1 ounce toasted walnuts
1 ounce Parmigiano-Reggiano cheese
1 ounce pecorino
2 tablespoons vegetable stock
1.5oz extra-virgin olive oil

Preheat an oven to 300F. In a medium-size baking dish, toast the walnuts for 5 minutes. Add the walnuts to a food processor and blend the cheeses and stock. While the food processor is blending, slowly drizzle in the olive oil.

For the Porcini:
2 ounces fresh porcini
1 clove garlic, peeled and chopped
2 tablespoons olive oil
Parsley leaves, to garnish

Cut the porcini in half or quarters depending on the size of the mushrooms. Sauté the mushrooms in a hot pan with garlic, olive oil and parsley.

To serve:
Salt, to season water
1/2 teaspoon butter
1 cup vegetable stock
3 chives, chopped

In a large stock pot filled with boiling water, cook the pasta for 2 minutes. In a sauté pan set over medium heat, add the butter and let it slowly brown. Add the porcini and 1 cup vegetable stock. Drain the pasta and add to the pan with the porcini and cook for 1 minute. At the end, add the pesto and stir until well mixed. Top with chopped chives.