About the Recipe
Sweet meets savory in this unexpected pasta moment, as delicate cocoa-infused tagliatelle is wrapped in warm brown butter and fragrant sage, creating a bold balance of indulgence and depth
Ingredients
300 Gms “00” Flour
3 eggs
1 Tbsp fine Semolina
1 Tbsp buckwheat flour
2 Tbsp Bread flour
1 Cup sage
2 Cups grated Parmigiano
Zest of ½ lemon
1 Cup hazelnuts
80 Gms butter
30 Gms cocoa powder
Preparation
Make the Dough
On a clean surface, mound flour and make a well.
Crack eggs into center, add salt.
Slowly incorporate flour using a fork.
Knead 8–10 minutes until smooth and elastic.
The dough should feel firm but supple.
Divide & Add Cocoa
Cut dough into two equal portions.
To one half, knead in cocoa powder.
If too dry, add very small drops of water.
Knead until evenly chocolate-brown.
You now have:
One golden dough
One cocoa-colored dough
Wrap both in plastic and rest 30 minutes at room temperature.
Roll & Shape
Roll both doughs thin (pasta machine setting 6–7).
Layer one sheet over the other and lightly press.
Roll once more to bond layers.
Cut into tagliatelle strands.
Dust lightly with flour and set aside.
Toast Hazelnuts
If not already toasted:
350°F (175°C) for 8–10 minutes.
Rough crush — not powder, you want texture.
Cook the Pasta
Bring heavily salted water to a boil.
Cook fresh pasta 2–3 minutes until al dente.
Reserve ½ cup pasta water.
Drain gently.
Brown Butter with Lemon
In a wide sauté pan over medium heat:
Melt butter.
Let it foam.
It will begin turning golden with brown specks forming.
Once it reaches a nutty aroma:
Add lemon zest directly into the browning butter.
Stir briefly — the heat releases citrus oils into the fat.
Add sage leaves and let crisp 30–40 seconds.
Immediately lower heat to prevent burning.
Toss & Emulsify
Add drained pasta directly into the pan.
Toss gently in the butter.
Add a splash (2–3 tbsp) reserved pasta water.
Sprinkle in grated Parmigiano while flipping and tossing continuously.
The cheese should melt into the butter, forming a glossy coating.
Add small amounts at a time.
Add more pasta water if needed to create silkiness.