Ingredients
For tagliatelle:
Spelt flour, 2 1/4 cups
Unsweetened cocoa powder, 3/4 cup
Large eggs, 3
For the sauce:
Ricotta cheese, 250g
Pistachios, 40
Butter, 20g
Shallot, 10g
Bonini Traditional Balsamic Vinegar of Modena DOP, 5 teaspoons
Method
On a clean work surface, combine the flour and cocoa powder, and make a well in the middle for the eggs. Crack the eggs into the middle of the flour well and beat with a fork, gradually pulling in some of the flour from the walls of the well to form a sticky dough. Continue until all the dough is incorporated.
Knead the dough into a ball. Wrap dough in plastic wrap and allow to sit a room temperature for half an hour.
After this time, with a knife, cut off a portion of the dough and roll out to about 1/4 in thin with a rolling pin.
Once the dough is 1/4 inch thin, feed it through a pasta machine using the largest setting. Repeat a couple times on this setting until the dough is smooth and elastic. Repeat this step, but gradually decreasing the size setting, until the dough is desired thinness. Once your pasta sheets are rolled out to desired thinness, use your favorite pasta machine attachment to make tagliatelle.
Prepare the sauce: fry the shallot chopped very fine with some butter. When browned, add the ricotta, Bonini Traditional Balsamic Vinegar of Modena DOP and coarsely chopped pistachios.
Cook the tagliatelle in salted water, drain and sauté in the sauce (if needed, add a little bit of cooking water to emulsify). Garnish each portion with two/three whole pistachios and serve.
