Ingredients
Chocolate Pasta
- 280 g Tipo oo flour
- 20 g cacao powder
- 3 eggs
- 1 tablespoon oilve oil
Orange liqueur sauce
- 3 oranges, segmented
- 250 g orange juice
- 50 g Cointreau
- 1 vanilla bean
- 150 g Butter
- 50 g sugar
- 6 fresh mint leaves
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour, cacao, eggs and oil in the bowl, bring together for 5 sec on sp 5.
Knead for 2mins
"Closed lid" 
"Dough mode" Allow to rest while getting the sauce ingredients together.
Segment oranges
Put sugar and mint in the bowl for 10sec on sp6
Add orange juice, vanilla bean and cointreau. Reduce for 6min on 100C
"Gentle stir setting" While this is reducing, shape pasta.
Insert butterfly, andd butter, pasta and orange segments. Cook for 12 mins at 100C
"Gentle stir setting" Serve immediately with a fresh mint sprig for garnish.
Pasta
Orange liqueur sauce
Tip
For a different twist, swap the oranges for cherries, use tinned and replace the juice for the syrup in the tin. Add sugar to taste.
This recipe is easily adapted to use your favourite fruits and flavours.
This pasta can also be used with ricotta to make raviolis.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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