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1
For the chocolate pasta dough: Place the cake flour, all-purpose flour, cocoa powder, salt and egg yolks in a food processor.
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2
Pulse to combine.
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3
With the machine running, gradually add the oil, and then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers).
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4
If necessary, add additional water, 1 teaspoon at a time, if the dough is too dry.
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5
Place the dough on a lightly floured surface.
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6
Gather the dough into a ball and knead until smooth, about 5 minutes.
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7
Cover with plastic wrap and refrigerate for 30 minutes.
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8
Cut the dough into quarters and press flat.
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9
Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/8 to 1/16 inch thick.
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10
Cut the pasta into fettuccine noodles.
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11
Coat the cut pasta with cocoa powder to prevent sticking.
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12
For the chocolate fettuccine with peas: In a small bowl, combine the mascarpone, Parmesan and vanilla and set aside.
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13
Bring a large pot of salted water to a boil over high heat.
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14
Add the vegetable oil.
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15
Place a large nonstick skillet over medium-high heat.
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16
Add the pancetta to the skillet and cook, stirring frequently, until golden and crisp, 6 to 8 minutes.
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17
Using a slotted spoon, remove the pancetta and drain on a paper-towel-lined plate.
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18
Add the butter and stir over medium heat until melted.
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19
Reduce the heat and simmer until frothy.
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20
Continue to cook until the butter has a nutty aroma and turns a caramel color, about 3 minutes.
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21
Add the sage leaves and cook until they are browned and toasted, about 2 minutes.
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22
Remove the fried sage to a paper-towel-lined plate.
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23
Keep the pan over low heat, stir in the peas and cook until they are warmed through, 2 to 3 minutes.
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24
Meanwhile, add the pasta to the boiling water and cook until tender but firm to the bite, stirring occasionally, 2 to 3 minutes.
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25
Drain the pasta.
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26
Add the pasta, pancetta and most of the sage leaves to the skillet and toss gently to coat with the browned butter and peas.
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27
To serve, add a dollop of the mascarpone mixture.
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28
Gently run a vegetable peeler over the chocolate to create chocolate curls.
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29
Sprinkle the curls over the pasta along with a few fried sage leaves.
