Cocoa Tagliatelle

Mix the flour with the cocoa powder and place it on a work surface, forming a well with a hollow center. Crack the eggs into the center. Add the oil and gently beat the eggs with a fork, gradually incorporating the flour as needed. 
Once the mixture becomes thicker, knead it by hand until you obtain a smooth, soft, and compact dough. 
Form a ball and let it rest for 30 minutes wrapped in plastic wrap or covered with a cloth. 

Roll out the dough with a rolling pin, turning it to achieve an even thickness. Let the rolled sheet rest. Roll it around a floured rolling pin, then carefully remove it. Using a smooth-bladed knife, cut the roll into strips about 7 mm wide. 
Unroll the tagliatelle, shape them into small nests, and let them dry before cooking them in boiling salted water to your desired doneness. 

Serving suggestion:
A gorgonzola and walnut cream is recommended, made by mixing chopped walnuts and pieces of mild gorgonzola with a few drops of liquid cream.