Directions

To make pasta dough:

1. Combine 2 ½ cups flour, sugar, Cocoa - Dutched, ½ tsp Baker’s Secret Spice Blend and ¼ tsp Chocolate Sea Salt, in the bowl of a food processor. Pulse once to combine.
2. Add in eggs, egg yolk, 1 tsp vanilla extract, olive oil, and process until dough comes together into a rough dough. If dough doesn’t come together, and looks dry, slowly stream in water, while processor is running, until dough ball forms. If dough is too sticky, add a tablespoon of flour, and process again. Repeat with additional flour if necessary.
3. Remove dough from processor onto a lightly floured counter, and knead 15 - 30 seconds, into a smooth ball. Wrap dough in plastic wrap and let rest on counter for at least 30 minutes or up to 1 day in the refrigerator.
4. Cut dough into 4 to 6 pieces. Place one piece of dough on a lightly floured work surface. Press and shape into a flat rectangle. Using a rolling pin, roll dough out from its center, to as thin as possible, keeping a rectangle shape. Lift and move dough in between rolls, to ensure it doesn’t stick. Lightly dust with flour where necessary.
5. Generously sprinkle 12-inch lengths of dough with flour and gently roll it up. Cut the roll cross-wise into desired width noodles using a sharp knife. Unravel, shake noodles out, and toss with flour. Transfer directly to boiling water to cook, or place on a well-floured baking sheet and cover with a towel, until ready to use. Pasta may be dried and refrigerated for 2 days.
6. Bring a large pot of water to a boil. Add 2 TBS salt, and give water a quick stir. Gently drop in desired amount of pasta, and cook 2-4 minutes, until al dente. Drain, reserving 1 cup of cooking water. Transfer pasta to pan with completed vanilla sauce, tossing gently to combine, adding a little of the reserved pasta water to help with sauce consistency.

To make vanilla cream sauce:

1. Melt butter in a large pan over medium heat. Add 2 TBS. flour, and whisk together, to fully incorporate and form a paste. Slowly add milk, a little at a time, whisking constantly, so that no lumps form. Bring to a boil, allowing sauce to thicken. Immediately turn heat to low. Sauce should be somewhat thin and just coat the back of a spoon. Cook on low for 5 minutes.

2. Whisk in powdered sugar, 1 tsp vanilla extract, ½ tsp Baker’s Secret Spice Blend, mint sprigs, and ¼ tsp Chocolate Sea Salt. Incorporate in white chocolate 1 ounce at a time, allowing chocolate to melt into sauce. Cook 4 minutes longer, remove mint sprigs, and keep warm until ready to use. *If sauce becomes too thick, whisk in a little pasta water just before use.

To make Raspberry Coulis:

1. Puree all ingredients in a blender or small food processor. Pour mixture through a fine mesh strainer, pressing on solids, into a bowl. Discard solids. Chill covered until needed, up to 3 days.

To serve:

1. Place a portion of pasta with sauce in a bowl. Drizzle with raspberry coulis, a few fresh raspberries, fresh mint leaves, sprinkling of grated white chocolate and a small dollop of Crème Fraiche.