Pasta Dough With Cacao

1. 1

   Combine the flour and cacao powder in the bowl of a standing mixer fitted with a paddle attachment and mix on medium speed for 1 minute. Add the eggs and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.

2. 2

   Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes intensifies after that, although the dough is still usable for up to 3 days.

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