On a work surface, combine flour and cocoa powder. Make a well in the center, and add eggs, oil and milk. Stir by hand until a cohesive dough forms. Remove and knead dough for 15 minutes (the longer the better). Segment into 4 quarters and roll out into long, thin sheets.. Using a pastry cutter, cut into long rectangles similar in size to tagliatelle. Set aside and let dehydrate at room temperature.
In a small sauce pot, combine sugar, vanilla beans and whipping cream. Bring to a simmer. Add cream cheese and mascarpone to a bowl. Pour in cream mixture and blend with a hand mixer until incorporated.
In a mixing bowl, whisk together egg white, sugar and browned butter. Once fully mixed together, add macadamia nuts and stir to fully coat. Place on a baking sheet covered with aluminum foil, and bake at 325 degrees F for 10 minutes. Let rest and set aside.
Staff recommendation: Combine choco pasta with Schwartau Dessert Sauces or for the real choco mania experience - NUTELLA :)
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