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Chocolate Pasta
Makes 3-4 servings

4 large eggs
2-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1-1/2 cups cherry jelly
1/4 teaspoon cinnamon, optional
whipped cream

Mix eggs and set aside.
Sift flour and cocoa powder in a bowl.
Create a well in the middle of the flour/cocoa.
Mix eggs gradually into flour.
Turn on to a board and knead 7-8 minutes. (If using a food processor, mix eggs then add some flour. Pulse machine. When dough is soft and sticky take and put on a board. Knead 3-4 minutes.)
Poke dough with your finger, if it comes out-but a little moist-okay. If the dough is sticky knead some more. Let dough rest.
Cut dough in half (cover second half with plastic wrap) flatten and dust with flour. Put through pasta maker.
Widest setting first. (When dough is smooth, not sticky smaller setting.)
Fold over each time put in machine. (May not need the last notch.)
Cover with plastic until ready to use.

Cut out the noodles:
Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs. Let strips dry 30 minutes.
Cook in boiling salted water as you would regular pasta, remember fresh pasta cooks faster.
Heat cherry jelly over low heat with cinnamon until pourable.
Pour over pasta and serve with a dollop of whipped cream.