Chocolate Truffle Tagliatelle

Chocolate infused tagliatelle pasta with black truffles, chestnuts cacao nibs and gruyere cheese. Simple and tasty.
Course Entree
Cuisine Best, Experimental, Italian
Level Advanced
Main Ingredient Mushrooms, Pasta
Diet Low Sugar, Pescatarian, Vegetarian


  • 1 cup chapati flour (can be found at Indian grocery stores)
  • 1/2 cups all-purpose flour
  • 2 tablespoons cocoa unsweetened powder sifted
  • 1/2 teaspoon kosher salt
  • 2 eggs large
  • 2 tablespoons olive oil
  • 2.5 ounces gruyere cheese freshly grated
  • 2 tablespoons cacao roasted nibs
  • 10 chestnuts roasted crumbled
  • 1.5 ounces truffle black
  • sea salt smoked
  • parsley minced for garnish


  1. Knead flours, cocoa, salt and eggs together until combined, the dough will still be crumbly. Add water, one teaspoon at a time until the dough holds together without being sticky. Continue kneading until the dough takes on a satiny sheen and is very elastic (2-4 minutes). Wrap the dough in plastic wrap and let it rest for an hour at room temperature.
  2. Start heating a large pot of salted water. Cut the dough into 4 equal pieces then run it through a pasta roller to the second to the last setting (#7 on a Kitchenaid). After rolling each sheet of pasta out, dust it generously with flour and hang. When you're done rolling out the pasta, switch to the tagliatelle cutter attachment and cut the pasta, dust with flour again and hang.
  3. When the water comes to a boil, add all the pasta at once. It will take less than a minute to cook, so be prepared with a colander. When it's al dente, drain the pasta and shake off any excess water. Transfer the cooked pasta to a bowl and drizzle with the olive oil. Add the cheese, cacao nibs, chestnuts and shave the truffle on top. Toss the pasta to evenly distribute everything.
  4. Plate, then garnish with a sprinkle of parsley and a pinch of smoked sea salt.