Make the pasta: sift the flour and cocoa powder into a food processor, then add the eggs, and blend to a smooth ball of dough (if too dry, add
To make the mushroom filling: first drain the porcini, reserving the liquid, squeeze out excess liquid and chop into pieces. Sauté the red onion in the butter and olive oil over a very low heat for about 15 minutes – don’t to let it brown or burn. Add the porcini and fresh mushrooms, and cook for another 5 minutes. If they start to get too dry at any point, add some of the strained porcini soaking water. Season and allow to cool.
To make the spinach and ricotta filling: first cook the spinach for 2–3 minutes, either by steaming it or blanching it in boiling water. Drain, squeeze out as much water as possible and chop roughly. Mix it with the cheeses. Season to taste with salt, pepper and nutmeg.
To make the beetroot and goats’ cheese filling: you can use ready-cooked beetroot as long as it was not cooked in vinegar, or cook your own. Do not pierce the beets, but test to see if they are cooked by trying to peel back the skin with your thumb – if you can, it is cooked. Leave to cool and then peel. Chop roughly, mix with the cheeses and seasoning.
To assemble the ‘arm’, if using a pasta machine, cut the dough into several equal-sized pieces. If you don’t have a machine, roll the entire ball of dough by hand into a very smooth large rectangle as thin as possible (about
Carefully place it on a clean old tea towel. Scatter the cocoa nibs over it and then spread the different mixtures evenly in stripes across it, leaving a blank strip about
To cook, immerse in boiling salted water and simmer for 30 minutes. Meanwhile, toast the pine nuts gently until golden. Make a sage butter by melting the butter in a pan, dropping in the sage and cooking for a few minutes. To serve, untie the bundle and cut into slices (ideally 2 per person), discarding ends. Serve with the sage butter and toasted pine nuts.
© 2003 Chantal Coady. All rights reserved.