(chocolate) Pasta e basta


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

  1. Mix the flour and cocoa in a large bowl and make a well in the centre.
  2. Prepare the egg substitute according to the instructions on the packet.
  3. Pour the egg substitute into the dimple in the flour-cocoa mixture.
  4. Using your hands, gently knead the egg substitute with the flour and cocoa.
  5. Keep mixing until the dough comes together and is no longer sticky.
  6. Knead the dough for about 5 to 8 minutes, or until it is smooth and elastic.
  7. Wrap the dough in plastic wrap and let it rest on your workbench for half an hour.
  8. Using a rolling pin or a pasta machine, gradually roll out the dough into a thin slice.
  9. Cut into wide slices of about 1 cm so that you get tagliatelle.
  10. Bring a pan with plenty of water to the boil.
  11. Cook the pasta al dente and serve with a good spoonful of La Vida Vegan hazelnut paste, raspberries and toasted hazelnuts