1 1/2 c  Heavy cream
6 tb Confectioners sugar
2 c  Flour
1 c  Cocoa powder
1/2 c  Sugar
1/4 ts Cinnamon
1 pn Salt
3    Eggs, slightly beaten
1 tb Olive oil
1/4 ts Vanilla extract
1 pt Raspberries
As needed cocoa powder, for
Garnish

1. Whip cream until it falls in soft (not stiff) peaks when dropped
from a spoon. Fold in confectioners sugar to taste. Set aside.

2. Place flour, cocoa powder, sugar, cinnamon, and salt in bowl. Stir
to blend. Lightly blend eggs, oil, and vanilla together. Mix
ingredients and knead by hand or by machine. Cut dough to form
fettuccine or your favorite flat pasta variety. Dry dough for 10-15
minutes.

3. Cook and drain pasta, shaking briskly to drain off cooking water.
Divide pasta among 4 warmed dessert plates and scatter raspberries
over pasta, reserving a dozen raspberries for garnish. Top each
serving of pasta with 3/4 cup (175 ml) sweetened whipped cream. Dust
with cocoa powder and garnish with reserved raspberries. Serve at
once.

Note: If the dough seems too dry, add water (no more than 1/2 tsp at a
time) to moisten until dough is of the proper consistency. If the
dough seems too moist, add a mixture of flour and cocoa powder (no
more than 1 tablespoon at a time).