1½ cups All Purpose Flour 375 mL.
1 cup Cocoa 250 mL.
4 Tbsp. Sugar Twin or Icing Sugar 60 mL.
1 tsp. Ground Cinnamon 5 mL.
¼ tsp. Ground Allspice 1 mL.
1 Carton Break Free Eggs 250 mL.

2 Mango – peeled and removed from the seed 2
1 cup Orange Juice 250 mL.
2 Tbsp. Honey 30 mL.
4 cups Strawberries – hulled and quartered 1 lt.
Black Pepper – fresh ground

Here’s How!

Place flour, cocoa, sugar, cinnamon and allspice in a heavy duty mixer.

On slow speed, incorporate the break free eggs with the dough hook attachment until it “gathers” and forms a ball.

Remove the dough and continue to knead on a lightly floured surface until smooth. Wrap in plastic wrap and allow to rest in the refrigerator for 1 hour.

In a blender or food processor, puree the mango with the orange juice and honey until smooth and resembles a sauce – reserve.

When the pasta has rested, roll out dough with a pasta roller and cut into fettuccini.

Cook in the dough in lightly sweetened water until cooked (approximately 2 minutes).

Drain the pasta and toss immediately in a bowl with the strawberries, mango sauce and fresh ground black pepper. Serve with mint and low fat sour cream drizzle if desired.