In a bowl sift the flour, semolina, icing sugar, cocoa and a pinch of salt.

Separately mix the eggs with vegetable oil.

Adding the liquid ingredients to the dry ingredients, make elastic dough that needs to rest for 20 minutes. By the way, the flour you may need slightly more (as it did me, maybe the eggs got very big) but... it is important not to overdo it. Remember that once the dough will stand up and the gluten in it will swell, it will become denser. If on the other hand, not enough liquid, add a little egg white (remaining from making the cream)

Ready divide the dough into 2-3 parts and roll out into a thin pellet.

The rolled seam should be sprinkled with cocoa powder and roll it up.

Now crucial moment. :) Just the sharpest of the knives, and cut the folded dough into strips.

Boil these noodles in boiling salted water for several minutes. While our tagliatelle are cooked, prepare the chocolate Crème anglaise (English cream). In fact, it could be some other sauce. For example, vanilla or berry, is a matter of taste. For the cream, milk should be boiled. Egg yolks mix with sugar, cocoa and vanilla sugar (if using). Pour the milk into the yolk mixture, carefully stirring it. The resulting mass pour the remaining milk and put the saucepan on the stove. Stirring constantly, bring the cream until thick on a slow fire. In the end add the broken into pieces of chocolate (I had crushed hazelnuts, it turned out interesting). Optional sauce can be made thicker by adding a bit of starch (I did not add)

Serve warm. Although the truth is, I'm the tagliatelle seemed even better after the fridge. Brighter opened chocolate flavor.

Bon appetit!!!