Summary

Ingredients

• 250 g flour (wheat flour)
• 100 g cocoa powder
• 30 g powdered suar
• 1 vanilla pod, scrape out the pulp
• 4 egg (s)
• 350 g sour cherries, from the lass
• 10 g cornstarch
• Sugar, cinnamon, powdered cloves
• 125 g cream
• 20 g powdered suar
• salt

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Instructions

1. Make a pasta dough from flour, cocoa, powdered sugar, vanilla, salt and eggs. Wrapped in foil, leave to rest in the refrigerator for half an hour.
2. Turn the dough through the pasta machine, turning the rollers closer and closer until the desired thickness is reached. Finally, cut the pasta into tagliatelle with a roller. Let the pasta dry briefly.
3. In the meantime, drain the cherries in a colander. Remove 3 tablespoons of juice and use it to mix the cornstarch. Bring the remaining juice to the boil with sugar, cinnamon and clove. Stir in the cornstarch and bring to the boil.
4. Whip the cream with powdered sugar. Put the pasta in lightly salted boiling water and cook until al dente, drain and serve on deep plates. Pour a dollop of cream on top and spread the cherry compote over it.