Chocolate Pasta With Mango, Almond Brittle, And Custard

1. 1

   In a bowl mix the flour, cocoa powder, powdered sugar, and salt. Add the the eggs, vanilla extract, oil, and 1 tbsp water. Mix using an electric mixer fitted with dough hooks until you have a smooth dough. Add a little water if the dough is too dry or add a little flour if it is too wet.

2. 2

   Remove the dough from the bowl and knead on a lightly floured work surface for 8-10 minutes. Wrap in plastic wrap and allow to rest at room temperature for 1 hour.

3. 3

   Meanwhile, heat 1/2 cup of sugar in a small pan, until it turns into a liquid and caramelizes. Stir in the butter and add the almonds. Pour onto a baking sheet lined with parchment paper. Let sit at room temperature until set, then coarsely chop the brittle.

4. 4

   Roll the dough out and put through a pasta machine, starting with the widest setting and working through to the thinnest. Then place the sections through the pasta cutter to make tagliatelle.

5. 5

   Bring a large saucepan of water to the boil, add 3 tbsp of sugar and 1/2 tsp salt. Add the chocolate pasta to the water and simmer for 5 minutes. Drain and gently toss with the mango.

6. 6

   Divide the pasta and mango between four shallow bowls. Sprinkle with the almond brittle and serve with warmed custard.

* Per serving · 4 servings · Values may vary.

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