Fettuccine al Cacao

Ingredients

SERVES TWO. 

Method

1. In a food processor combine flour, cocoa, salt, eggs and add water one spoon at a time, pulsing until the dough comes off the side of the processor bowl.
   
   

2. Place dough onto a floured working surface.

   
   

3. Work dough until it feels smooth and homogenous to touch. Form into a ball.

   
   

4. Cover in plastic wrap and let rest in a cool place for 1 hour.

   
   

5. Unwrap the dough and cut into 1 cm thick slices. Cover the slices with flour. 

   
   

6. Stretch dough in a pasta machine on the smooth roller side, starting at 1 and working the dough up to a five thickness, then lay sheets on a floured surface.

   
   

7. Run each sheet through the fettuccine cutter and place on a pasta rack or floured baking sheet. (N.B If the sheets are too long for this stage, cut in half before rolling through the cutter). 

   
   

8. Bring a large pot of salted water to the boil, and start to make the sauce. The fettuccine will take 3/4 minutes to cook. 

   
   

9. In a sauté pan at medium to low heat add gorgonzola cubes.

   
   

10. When gorgonzola starts to melt, add half and half cream.
    
    

11. Throw in butter and simmer until sauce starts to form.
    
    

12. Crush walnuts a bit in a mortar and pestle with some salt and pepper.
    
    

13. Add walnuts to the sauce, stir, and at the end add cubed pear.
    
    

14. Check fettuccine is al dente and add to the sauce in the sauté pan. It's okay to include some of the pasta water, this will thin the sauce a little. Toss well to make sure the sauce is evenly distributed. 
    
    
15. Plate and serve immediately. To someone you love. A strong glass of red goes well.