Sift the flour with the cocoa powder, and stir in the sugar and cinnamon. Make a well in the center of the dry ingredients, add the eggs and vanilla extract, and mix to a smooth dough.

Roll out the dough on a floured surface until 1/8 inch (3 mm thick. With a pastry wheel cut the dough into strips 3/4 inch (2 cm) wide and about 7 inches (18 cm) long. (If you have a pasta machine, you can use it to roll the dough out into the ribbons.)

Cook the pasta in unsalted, boiling water for 3 minutes. Drain and divide between 4 warmed plates. Drizzle a generous tsp of honey and sprinkle 1 Tbls. Pistachio nuts over each serving.