Units
Ingredients
- 1 cup chapati flour (can be found at Indian grocery stores)
- ½ cups all-purpose flour
- 2 tablespoons cocoa unsweetened powder sifted
- ½ teaspoon kosher salt
- 2 eggs large
- 2 tablespoons olive oil
- 2.5 ounces gruyere cheese freshly grated
- 2 tablespoons cacao nibs roasted nibs
- 10 chestnuts roasted crumbled
- 1.5 ounces truffle black
- smoked sea salt
- parsley minced for garnish
Instructions
- Knead 1 cup chapati flour, ½ cups all-purpose flour, 2 tablespoons cocoa, ½ teaspoon kosher salt and 2 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 2 tablespoons olive oil. Add the 2.5 ounces gruyere cheese, 2 tablespoons cacao nibs, 10 chestnuts and shave the 1.5 ounces truffle on top. Toss the pasta to evenly distribute everything.
- Plate, then garnish with a sprinkle of parsley and a pinch of smoked sea salt.
Nutrition
Calories 495kcalCarbohydrates 48gProtein 14gFat 28gSaturated Fat 8gPolyunsaturated Fat 3gMonounsaturated Fat 15gTrans Fat 0.01gCholesterol 98mgSodium 357mgPotassium 233mgFiber 3gSugar 0.3gVitamin A 271IUVitamin C 8mgCalcium 185mgIron 3mg