This recipe is for the use of a pasta machine that you use by hand, not an extruder. If you don't have one, then use a rolling pin and just roll it out VERY THIN.

Guiliano Buglialli's Chocolate Pasta
Washington Post Newspaper (1988?)
Serves 6

3 c. unbleached All Purpose Flour
4 Tbsp. unsweetened dutch process cocoa
4 extra large eggs
2 tsp. olive oil or vegetable oil
pinch salt

In a food processor, put the all purpose flour and the cocoa and pulse a few times to mix together. While it is running, add each egg separately and process until it starts to come together and then add the olive oil slowly until the dough comes together as a ball. Once it is going around and it is a ball, add the salt, let it mix together once and then stop. Remove from the machine.

Start kneading the dough. Put some flour on a board and then put the dough on, Using the palm of your hand, fold the dough over with the other hand absorbing the flour. Do not sprinkle the flour over the dough. Continue kneading for about 2-3 minutes, absorbing the flour until the dough is no longer wet and all but 4 or 5 tbsp. have been incorporated (the remaining flour will be used for the second kneading.)

With the palm of your hand, flatten the ball of dough so it can fit between the rollers of the pasta machine. Set the wheel for the rollers at the widest setting. Turning the handle, pass the dough through the rollers. With the other hand, remove the layer of dough from underneath the pasta machine. Holding the layer of dough with both hands, gently flour one side of the dough by drawing it across the board (across the flour on the board.) Fold into thirds and press down with your fingers, starting from one open side toward the opposite open side, so that the three layers will be melded together and no air will remain inside between the 3 layers of dough. Using the same wide setting of the rollers, insert the open end of the folded layer of dough through the rollers. Repeat rolling and folding 8-10 times until the dough is smooth and elastic. It is now ready to be stretched.

Move notch up one on setting of rollers. Flour the layer of pasta on both sides by drawing it across the flour on the board. When feeding the layer of pasta into the machine, the position of your body is very important. Stand sideways in relation to the table and hold the handle of the machine with your right hand. Hold the other hand up sideways, keeping the four fingers together and holding the thumb out. Let the sheet of pasta rest over your hand between the first finger and the outstretched thumb. Pass the dough through the rollers once; do not fold any more. Move the wheel to the next notch - pass dough through rollers once. Each time (after passing), sprinkle the layer of pasta with a little flour. Each successive notch will produce a thinner layer of pasta. Repeat this procedure until the layer reaches 1/8" thickness. Still letting the pasta hand over one hand, pull it out to its full length. It is now ready to be cut.

Stretch the pasta to the last notch of the pasta machine. With a pastry cutter, cut the layer of pasta into pieces about 15" long. Let the pieces dry for about 15 minutes on a lightly floured pasta board. Attach the cutter to the machine. Insert the layer of pasta into the widest cutter and cut. Do for all pieces and dry on pasta dryer.

Then cook pasta as you would any fresh pasta - for a very short amount of time (about 1-3 minutes depending on the shape you cut it in.)

When done, put mini-chocolate chips and either rasberry or strawberry jam in the bottom of serving bowl(s). Place hot pasta in bowls and add nuts. Mix to cover. Eat immediatelY!!!!!

As I said, Bubbles, if you don't have a pasta machine that stretches the dough, just knead and roll it out so you have a few long sheets of dough and make sure they are really thin. Then cut it with a knife to the thickness of noodle you want. IT IS REALLY DELICIOUS AND WORTH ALL THE WORK!!! Good Luck!!