Have you ever experienced the magic of cocoa meeting savory? Today, I’ll take you into the kitchen to prepare a first course that amazes at first glance and wins at the first taste: Cocoa Tagliatelle with Almonds and Walnuts.
Don’t be fooled by the dark color, it’s not a dessert! The cocoa gives a toasted note and deep flavor that pairs divinely with the sweetness of melted butter and the crunchiness of walnuts and almonds. An elegant, quick, and decidedly unconventional dish.
Simple, elegant, and decidedly out of the ordinary, these cocoa tagliatelle with almonds and walnuts are proof that a pinch of imagination is all it takes to create wonders in the kitchen.
I hope this recipe inspires you to experiment with new flavors and get your hands dirty with flour just as I did. Until the next delicious recipe!
Ana Amalia!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cocoa Tagliatelle with Almonds and Walnuts
- 7 oz semolina flour
- 7 oz all-purpose flour
- 1 oz unsweetened cocoa powder
- 4 eggs (large)
- 2 pinches salt
- 1 teaspoon extra virgin olive oil
- 3.5 oz butter
- 1 oz blanched almonds
- 1 oz walnuts
- to taste black pepper
Preparation of Cocoa Tagliatelle with Almonds and Walnuts
Sift the 2 flours together with the cocoa and place them on the work surface, creating a classic well in the center.
Crack the eggs, add the salt and olive oil, then with a fork break the eggs and start incorporating the flour.
Knead by hand to form a smooth, compact brown dough.
Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.Then flatten the dough with a rolling pin and roll out a thin sheet a few millimeters, sprinkle it with semolina, and roll it onto itself.
Cut the Tagliatelle with a smooth-bladed knife; you can make thinner tagliolini or wider pappardelle as you prefer.
Place a pot of lightly salted water on the stove to cook the tagliatelle.
Meanwhile, as the water comes to a boil, chop the almonds and walnuts together, melt the butter in a large skillet.
Toast the nuts for a few moments in the bubbling butter, and once the tagliatelle are cooking, add a ladle of the cooking water to the skillet.
Cook the tagliatelle for just a few minutes, about 2 or 3, then drain them in the skillet with the sauce and toss everything for a moment to blend the flavors.
For the final touch, you can add a grating of black pepper and a handful of Parmigiano Reggiano, which pairs perfectly with cocoa.
Serve them piping hot, perhaps with a small bowl of extra Parmesan on the side so that everyone can add as much as they like.
Storage, tips, and variations
The tagliatelle can be stored in the refrigerator well-covered with a cloth for 1 day, or they can be frozen uncooked to be dipped into boiling water later.
Toasting the nuts: Remember to toast the walnuts and almonds for a minute in the butter before tossing the pasta; this releases essential oils and makes everything more fragrant.
The cooking water: Suggest keeping a ladle of the cooking water aside to create an emulsion with the butter, keeping the tagliatelle glossy and well-seasoned.
A touch of color: A grating of orange zest at the end would be divine, both for the fragrance and the color contrast with the cocoa black.
Wine Pairing
For such a unique dish, you need a wine that can match the aromaticity of the cocoa and the richness of the butter:
Red Wine: A Lagrein from Alto Adige or a Ripasso from Valpolicella. They have red fruit notes and a slightly spicy hint that pairs perfectly with the toasted touch of cocoa.
White Wine: If you prefer whites, opt for a Gewürztraminer or a barrel-aged Chardonnay. Their structure and intense aromas perfectly balance the sweetness of the walnuts and almonds.
The daring choice (for the bold): A glass of Passito di Pantelleria (not too sweet). It might sound strange, but with cocoa pasta, it creates a contrast pairing that’s truly unforgettable.
FAQ (Frequently Asked Questions) Cocoa Tagliatelle with Almonds and Walnuts
Is the chocolate flavor very strong?
No, the unsweetened cocoa in the dough gives a toasted aroma and a slightly bitter aftertaste, similar to coffee or whole wheat flour, which pairs perfectly with savory flavors.
Can I prepare the tagliatelle in advance?
Absolutely yes! You can prepare them the day before and let them dry on a floured tray, or freeze them and dip them directly in boiling water from frozen.
What can I use instead of butter?
If you want a lighter version, you can use a good quality delicate extra virgin olive oil, but butter is what best enhances the roundness of cocoa.
How can I make Cocoa Tagliatelle more indulgent?
“Zola and Walnuts” Version: Add a few cubes of sweet gorgonzola to the melted butter. The contrast between the blue cheese and cocoa is a classic of haute cuisine.
Woodland Touch: Add sautéed porcini mushrooms. The cocoa-mushroom pairing is earthy and highly aromatic.
Citrus Note: As I mentioned, a grating of organic orange zest at the end transforms the dish into a burst of freshness.
Extra Protein: Crispy speck cubes sautéed with the walnuts add a smoky note that fits perfectly.
