Traditional tagliatelle take on a fun spin and a surprisingly delicious flavor in this recipe.
For the tagliolini: mix the flour and the cocoa powder with a pinch of salt, make a fountain in the center and add the eggs, the oil and the extra dark chocolate that has been melted in a double boiler. Mix well until the mixture is uniform and smooth. Then roll out the dough until it's a few millimeters thick and cut the tagliolini.
For the sauce: heat the butter and oil in a pan, add the almond flakes and pine nuts and cook for a few minutes with a pinch of salt. In the meantime, peel and cut the oranges into strips and place them in a pan with the cane sugar to caramelize them. When ready, put them on a sheet of parchment paper, separate them and let cool.
Cut half the oranges slices into small pieces and add to the prepared sauce. Cook the tagliolini and as soon as they are ready, drain, leaving a little liquid, cook with the sauce and then plate the pasta. Add the caramelized orange set aside and chocolate curls. Serve.