Into a large bowl or on a work surface, sift together the flour, cocoa, 3 tablespoons sugar, and salt. Make a well in the center and add the eggs a bit at a time, working them into the dry ingredients using a circular motion with your hands. Continue working in the eggs, and add the vanilla and oil, until a sticky dough is formed. Knead on a lightly floured surface until the dough is smooth and elastic, and is no longer sticky. (Alternatively, place the dry ingredients in the bowl of a food processor, add the eggs, vanilla and oil and pulse to form a ball of dough. Turn out onto a work surface and work to a smooth dough.) Cover with plastic wrap and let rest for 20 minutes.

Divide the dough into 4 fist-sized pieces and flatten into disks. One at a time, roll out each dough piece through the widest setting of a pasta machine, according to the manufacturer's instructions. Remove, fold into thirds and repeat. Continue rolling through the machine on 4 times, dusting lightly with flour to keep from sticking. Decrease the roller size down 1 notch, and roll through once, passing the dough through each setting twice until the desired thickness is reached and cut into spaghetti strands. Let dry briefly while assembling the "sauce."

In a medium bowl, beat the cream with an electric mixer at medium speed until it becomes thick and frothy. Beating, add the sugar and Nocello, and beat until soft peaks form, being careful not to over beat. Set aside until ready to serve.

Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander. Place the drained pasta in a large pasta bowl and toss with the whipped cream, strawberries and nibs. Serve immediately.