This recipe is perfect for Valentine. The bitterness of cocoa, which pairs with the herbaceous and aromatic flavour of the thyme, the round complexity of the hazelnut and the sweet creaminess of the butter.
Ingredients for 2 persons
2 tablespoons unsweetened cocoa powder
180 g flour 0
100 g butter
1 handful of fresh thyme leaves
grated Parmigiano Reggiano
salt and pepper
Time: 1 hour + 1 hour of rest
Prepare the dough by mixing the flour with cocoa and eggs, worked until you get a smooth texture. Let it rest for at least 30 minutes, well covered under a bowl.
After an hour, take it back, cut it in half and pass it with a rolling pin (or roll it with the pasta machine), up to a maximum thickness of 2 millimeters. Roll the sheets on themselves and cut them into pappardelle as wide as a finger.
While the water is boiling, roast the hazelnuts in a pan. Put them aside, then melt the butter in a pan. Cook the pasta for a couple of minutes, then sautè it in the pan with the butter, the Parmigiano and thyme leaves. Add some pepper if you like when you serve it.