Cocoa tagliatelle with cream and ham

Knead the flour with cocoa and eggs, adding a little water if necessary, and then roll out the dough into a sheet and cut it too thin and not forming the noodles.

Bring to a boil in a pot of boiling salted water, add the cocoa and boil noodles al dente.

While the pasta is cooking, prepare the sauce for drizzle: melt butter gently in a small saucepan, add the diced ham and let it Brown to moderate heat for 5 minutes, stirring constantly with a wooden spoon.

At this point add the cream, season with salt and a ground pepper and mix thoroughly to mix the ingredients well.

Simmer the sauce for a few seconds, so that the cream can get warm without getting to boil, then remove from heat.

Drain the noodles, put them in a bowl and season quickly prepared sauce.

Spread the dough in four individual plates, garnish with a sprig of dill and bring to the table.

---ADVICE.

The paste can easily be prepared at home by adding to the dough the traditional egg pasta a '' colorant '' formed, depending on the case, by a particular aroma (as cocoa used in this recipe), or a puree of vegetables or fruit.

It is important to remember that, whatever the chosen colour, on 1000 g total of dough moist components, such as eggs, coloring (fruits and vegetables) and water should never exceed 400 g; the remaining 600 g are therefore always represented by flour.

The dough that you get is not very elastic, so you have to spread it in a not-too-thin pastry, if you prepare the noodles.

You can also make other sizes of pasta if you own the machine.

Finally, remember that if the dough doesn't hold, before pulling it add another flour.