Chocolate Pasta With Mango, Almond Brittle, And Custard - cooking recipe

Ingredients

2 cup '00' pasta flour
1/2 cup cocoa powder
2 tbsp powdered sugar
pinch None salt
3 None medium eggs
1 tsp vanilla extract
1 tbsp olive oil
1/2 cup + 3 tbsp sugar
1 tbsp butter
1/2 cup blanched almonds
1 None ripe mango, peeled, stoned and flesh cubed
1 1/4 cup warmed custard, to serve

Preparation

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