Tagliatelle al cacao with Traminer sauce

I found this highly intriguing recipe on the latest issue of "La Cucina Italiana" and just HAD to try it out immediately. The result did not disappoint, faint touch of cocoa flavour from the pasta matches perfectly with the aroma of Gewurz Traminer, celebrated alpine wine famous for it's fruity refreshing fragrance, accented by speck, another delicacy which represents the alpine region. What's more, the dark chocolate coloured pasta does produce an interesting choreographic effect as well. The key is not to overcook the wine in order to maintain the distinct flavour and aroma!!

Tagliatelle al cacao with Traminer sauce

Ingredients (for 3-4 people)
-for pasta
220g flour (plus more for dusting)
30g unsweetened cocoa powder
2 eggs
1tsp extra virgine olive oil
pinch of salt

-for condiment
180g speck*, finely julienned
250g onion, thinly sliced.
60g butter
360ml Gewurz Traminer
Freshly shredded parmigiano reggiano or grana padano
*if Speck is unavailable, try with a well smoked English style bacon

Knead the pasta ingredients thoroughly until the dough becomes elastic and smooth.
Roll out the dough thin, 1-2mm, and cut into strips about 5-6mm wide.
Let the pasta air dry a little, by hanging or on top of a dry clean cloth, lightly dusted.
(for the detail of pasta dough making technique consult this page)

In the meanwhile cook the condiment. Sautè the onion in the butter, when they begin to soften, add the speck and cook a few more minutes. Add the wine and bring it boil, turn down the heat and let it simmer for 7-8minutes.

Cook the pasta in a generous amount of boiling water, it takes just about a minute from the point the pasta floats up to the surface. Quickly drain the pasta and toss it with the condiment.
Serve with a generous amount of freshly shaved/grated parmigiano or grana padano