Place flour and cocoa powder on a board, create a well in the centre and add the egg. Using a fork, beat the the egg well then gradually start to mix in with the surrounding flour
Continue to combine together with your hands, then add the oil and knead the dough for 5-10 mins until it is elastic
Cover the dough with cling wrap and place it in the refrigerator for 20-30 mins
Remove from the refrigerator, unwrap and lightly dust a large work surface with flour then roll your pasta into a large thin sheet using a rolling pin. Fold the dough into thirds, then roll it out again
Once you have rolled your dough to approx 0.5 mm thickness in a long rectangle shape, roll the sheet of dough loosely then cut thin (1-2 mm) slices at the short end of your roll to create a fettuccine or tagliatelle pasta
Stretch the pieces out to dry for approx 30 mins then create pasta nests
Add butter to a saucepan and heat gently
Add the flour and stir constantly until you have a smooth paste (a roux)
Remove from the heat and add a little bit of the milk at a time whilst stirring to ensure you remove any lumps. Return to the the heat and continue stirring until the sauce thickens
Add your nutmeg, stir through, add cheese and stir until melted into the sauce then remove from the heat
Boil a pot of water and add the pasta for approx 5 mins then serve with melted cheese or bechamel sauce.
