Cocoa Tagliatelle with Pepper Cream and Walnuts

Method

1. For the pasta: mix fine semolina flour and bitter cocoa powder together.
2. Add 2 whole eggs and 1 egg yolk, plus a pinch of salt. If the dough feels too dry, wet your hands with a little water and knead until smooth.
3. Wrap the dough in plastic and let it rest in the refrigerator.
4. For the sauce: slice an onion. Heat a generous drizzle of oil in a pan and add the onion, cooking gently.
5. Clean bell peppers by removing the white filaments inside. Cut them into strips, always cutting from the inner side for safety.
6. Add the peppers to the pan with a few basil leaves and a pinch of salt. Cover and cook on low-medium heat for about half an hour, adding a splash of water if needed.
7. Once the peppers are tender, blend them with 2 tablespoons of cream (or a little milk) until smooth. Taste and adjust salt if necessary.
8. Return the pepper cream to the pan.
9. Coarsely chop walnuts. Toast them in a dry pan and season with a pinch of salt.
10. Roll out the rested pasta dough with a pasta machine (or rolling pin) to a medium thickness, then cut into tagliatelle.
11. Bring a pot of salted water to a boil, add a drop of oil, and cook the tagliatelle until al dente.
12. Drain the pasta and combine with the pepper cream. Serve by placing some sauce on the bottom of the plate, then the pasta, more sauce, and top with the salted toasted walnuts.