Chocolate Dessert Fettuccine

Preparation

To prepare the pasta, sift the flour, cocoa powder, sugar, cinnamon, and salt into the bowl of a stand mixer.
In a separate bowl, lightly beat together the eggs and vanilla extract. Add the egg mixture to the dry mixture. Mix together with the paddle attachment on low speed. While the stand mixer is running, add the chocolate syrup. Add teaspoons of water, one at a time, until the dough just comes together.
Remove the dough from the stand mixer and knead for a few minutes. Shape into a round disk, cover with plastic wrap, and let rest for 30 minutes.
Cut the dough into 8 pieces and form each into a small rectangle. Add one rectangle at a time through the widest setting of a pasta sheeter attachment of a pasta roller. Run the dough through once, fold in half, and run through again. Next, run the pasta through the sheeting attachment, once on every number, stopping at 5. Lay the sheet on a floured surface and cover with plastic wrap or a damp towel to prevent the pasta from drying. Repeat with the remaining rectangles.
Put all 8 sheets through a fettuccine cutting attachment. Lay the noodles out on a floured surface and cover with plastic wrap or a damp towel until ready to cook.
To prepare the sauce, heat the heavy cream with the raspberries in a medium saucepan. Simmer for 5 minutes.
While the cream simmers, whisk together the eggs, sugar, and vanilla in a medium bowl. When the cream is ready, take a cup of the hot liquid and whisk into the egg mixture. Whisk this egg mixture into the remaining cream in the saucepan.
On low heat, and while constantly stirring, heat the mixture (without bringing to a boil) until it begins to thicken and coats the back of a spoon. Remove from the heat and press the mixture through a fine mesh sieve into a medium bowl. Keep warm over a hot-water bath until ready to serve with the pasta.
To finish the pasta and assemble the entire dish, start by boiling water in a stockpot. Add the pasta and cook for 2–3 minutes. Drain.
Place 1/3 cup of raspberry sauce on an individual serving plate. With tongs, twirl about 2 cups of cooked pasta on top of the sauce. Garnish with fresh raspberries and a dusting of powdered sugar.