1 C chapati flour (can be found at Indian grocery stores)
1/2 C all-purpose flour
2 Tbs unsweetened cocoa powder sifted
1/2 tsp kosher salt
2 large eggs
2 Tbs olive oil
2.5 oz gruyere cheese freshly grated
2 Tbs roasted cacao nibs
10 roasted chestnuts crumbled
1.5 oz black truffle
smoked sea salt
minced parsley for garnish
Knead flours, cocoa, salt and eggs together until combined, the dough will still be crumbly.
Add water, one teaspoon at a time until the dough holds together without being sticky.
Continue kneading until the dough takes on a satiny sheen and is very elastic (2-4 minutes).
Wrap the dough in plastic wrap and let it rest for an hour at room temperature.
Start heating a large pot of salted water.
Cut the dough into 4 equal pieces then run it through a pasta roller to the second to the last setting (#7 on a Kitchenaid).
After rolling each sheet of pasta out, dust it generously with flour and hang. When you’re done rolling out the pasta, switch to the tagliatelle cutter attachment and cut the pasta, dust with flour again and hang.
When the water comes to a boil, add all the pasta at once.
It will take less than a minute to cook, so be prepared with a colander.
When it’s al dente, drain the pasta and shake off any excess water.
Transfer the cooked pasta to a bowl and drizzle with the olive oil.
Add the cheese, cacao nibs, and shave the truffle on top.
Toss the pasta to evenly distribute everything.
Plate, then garnish with a sprinkle of parsley, crumbled chestnuts, and a pinch of smoked sea salt.