Ingredients
For the chocolate spread:
175 g flour 00 for paste
25 g cocoa
2 egg substitute (from Orgran or Flavour)
Further needed:
125 g La Vida Vegan hazelnut spread
100 g raspberries
40 g hazelnuts, toasted
The instructions
- Mix the flour and cocoa in a large bowl and make a well in the centre.
- Prepare the egg substitute according to the instructions on the packet.
- Pour the egg substitute into the dimple in the flour-cocoa mixture.
- Using your hands, gently knead the egg substitute with the flour and cocoa.
- Keep mixing until the dough comes together and is no longer sticky.
- Knead the dough for about 5 to 8 minutes, or until it is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest on your workbench for half an hour.
- Using a rolling pin or a pasta machine, gradually roll out the dough into a thin slice.
- Cut into wide slices of about 1 cm so that you get tagliatelle.
- Bring a pan with plenty of water to the boil.
- Cook the pasta al dente and serve with a good spoonful of La Vida Vegan hazelnut paste, raspberries and toasted hazelnuts
