Pour the all-purpose flour into a large mixing bowl. Add the unsweetened cocoa powder, granulated sugar, and salt. Whisk the dry ingredients together for about 30 seconds until evenly combined to ensure even chocolate distribution.

Push the dry mixture to the sides of the bowl, creating a well in the center. Crack the eggs directly into the well, then add the vegetable oil and vanilla extract. Use a fork to gently beat the egg mixture for about 20 seconds.

Using your fork, slowly incorporate the flour mixture into the eggs until a shaggy dough forms. Dust your work surface with cocoa powder or flour, transfer the dough, and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky. Add water a teaspoon at a time if too dry, or dust with flour if too sticky.

Form the kneaded dough into a smooth ball and cover with plastic wrap or an inverted bowl. Let it rest at room temperature for 30 minutes to allow the gluten to relax and make rolling easier.

Divide the rested dough into 4 equal portions. Working with one at a time, flatten slightly and pass through a pasta machine on the widest setting, or roll with a rolling pin to about 1/16-inch thickness. Fold in half and repeat 2 to 3 times for smoother noodles, then let the sheet rest for 2 minutes.

Cut the sheets into 1/4-inch wide strips using a sharp knife or pasta cutter. Dust the cut noodles with flour and spread them on a clean surface to dry slightly. Repeat with the remaining dough portions.

Fill a large pot with 6 to 8 quarts of water and bring to a rolling boil. Add 1 tablespoon of salt, then carefully add the chocolate noodles. Stir gently with a wooden spoon to prevent sticking and cook for 3 to 4 minutes, until tender but still slightly firm (al dente).

Drain the cooked pasta in a colander. Serve warm with toppings such as melted butter and cocoa powder, chocolate sauce, fresh berries, or a dusting of powdered sugar.