Sift the flours and the cocoa powder, pour them on a wooden board or a large working surface and make a well in the middle.
Break in the eggs and add a pinch of salt and a teaspoon of extra virgin olive oil. Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding cold water if needed.
Keep on kneading, to develop the gluten which will give strength to the sheets of pasta. Hold the dough with one hand while you roll it from you with the other, with the heel of the palm. After a while the dough should have the right consistency: smooth, and no longer sticky.
Wrap it in plastic film and let it stand for 30 minutes at room temperature.
Now roll the dough. The most important thing, whether you’re using a classic long rolling pin or a pasta machine, is to roll it and stretch it as much as you can. Make a paper thin wide sheet of pasta. Leave the sheets to dry for about 15 - 20 minutes on a tablecloth dusted with semolina flour.
Cut the pasta tiny strips with the pasta machine or by hand, rolling the sheets up and cutting them with a sharp knife into strips.
Spread them all out on a cloth and leave them until ready to cook them.
Bring to the boil a pot of water to cook tagliolini, when it boils add the salt.
In a pan, add the grated pecorino toscano and let it dissolve with a few tablespoons of pasta water over low heat.
Add two tablespoons of ricotta for make a creamy sauce.
Cook tagliolini in boiling salted water for about 1 minute, drain al dente and pour into the pan with a few tablespoon of cooking water.
Sprinkle with freshly ground pepper and cream the pasta quickly.
Remove from heat and serve immediately.