Cocoa Tagliatelle with Walnuts and Gorgonzola

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Cocoa Tagliatelle with Walnuts and Gorgonzola
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731
Calories per serving
  • Vegetarian
  • Energy Kcal 731
  • Carbohydrates g 75.7
  •   of which sugars g 4.4
  • Protein g 31.9
  • Fats g 33.4
  •   of which saturated fat g 12.08
  • Fiber g 5.9
  • Cholesterol mg 345
  • Sodium mg 712
  • Difficulty: Easy
  • Prep time: 60 min
  • Cook time: 10 min
  • Serving: 4
  • Cost: Average
  • Note plus one hour of resting time for the pasta

PRESENTATION

Cocoa tagliatelle is, honestly, a unique Italian pasta dish that stands out, especially when you are craving something different for a special dinner. Hailing from Emilia-Romagna, this creation combines classic homemade tagliatelle with a hint of cocoa in the dough. Really amazing stuff. This adds a dark, almost chocolatey color and a subtle bitterness you don't find in regular pasta. And here's the thing—what makes it even more interesting is how the rich flavor of gorgonzola pasta blends with the slightly sweet, earthy crunch from walnuts. Pretty simple, right?

The sauce turns out creamy and full, balancing the cocoa in a way that feels both traditional and a little adventurous. People love it. This dish is often made for occasions like Valentine’s Day in Italy, thanks to its elegant look and fancy feel without being over the top. Unlike your typical weeknight meal, cocoa tagliatelle with walnuts and gorgonzola is perfect for when you want to impress. No question. The sauce gets that main tangy kick from gorgonzola dolce—which is milder and a bit moist compared to stronger blue cheeses.

Toss in some crunchy walnuts, and you’ve got a dish that’s all about the mix of textures and flavors—tender pasta, soft cheese, and nutty bits in every bite. And you know what? People from Emilia-Romagna take pride in their pasta, and this is a great example of traditional techniques meeting unexpected ingredients. Really, it’s something else. The combination of walnut pasta and cocoa makes it one of those rare pasta recipes that’s both classic and creative. Whether you're a fan of savory chocolate recipes or just want a pasta that's out of the ordinary, this dish gives you a taste of something special from the heart of Italy. It’s a fantastic choice when you want to offer a meal that feels both homey and gourmet—showing off the best of Italian culinary tradition with a twist.

INGREDIENTS

731
Calories per serving
Ingredients for the Tagliatelle
Type 00 flour 2.875 cups (360 g)
Unsweetened cocoa powder 8 tbsp (40 g)
Eggs 4
Fine salt 1 tsp (5 g)
Water to taste
Ingredients for the Walnut and Gorgonzola Sauce
Gorgonzola cheese 7 oz (200 g)
Whole milk ½ cup (100 ml)
Black pepper to taste - minced
Fine salt to taste
Walnut sauce ½ cup (120 g)
Preparation

How to prepare Cocoa Tagliatelle with Walnuts and Gorgonzola

Put the flour 1, cocoa, salt, and cracked eggs 2 in a bowl and knead, adding just enough water to obtain a compact dough 3.

As you knead, it will become smooth and homogeneous 4. Wrap the dough in plastic wrap and let it rest in a cool place for at least an hour. After the resting time, with a rolling pin or a pasta machine 5, roll out pasta sheets about 1/25 inch thick, and place them on a clean, floured cloth 6.

Flour the top of the sheets as well 7, then cut the tagliatelle: if using a pasta machine, insert the sheets into the appropriate rollers, and once you have the tagliatelle, spread them on a floured cloth, scattering them well; if using a rolling pin, roll the sheets from the shorter side into cylinders, then cut them with a sharp knife to a width of about 1/2 inch 8. Unroll the obtained cylinders and scatter them on a floured cloth 9.

Prepare the sauce by placing milk and gorgonzola in a pan over low heat until the gorgonzola melts 10; add the walnut sauce (you can also prepare it as per the recipe on our site: Walnut Sauce) 11 and blend until you get a smooth cream. Add ground pepper and adjust the salt.

Boil the cocoa tagliatelle in plenty of salted water (12-13) and drain them al dente 14, then mix them with the prepared sauce, thinning it if necessary with a little cooking water 15. Serve the cocoa tagliatelle with gorgonzola and walnut sauce immediately.

For the translation of some texts, artificial intelligence tools may have been used.
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