Chocolate Pasta with Caramel Sauce, Pomegranate Seeds and Caramel Chip

Knead all the ingredients into a dough and let it rest in the refrigerator for half an hour.

Roll out the dough with the help of a pasta machine into a thin flatbread, making the roller of the pasta machine closer and closer.

Cut the dough into pasta (tagliatelle) of the same size. Then let them dry for 20 minutes.

Put the dried pasta in boiling salted water and cook on medium heat for about 8-10 minutes until al dente.

Put all the ingredients in a hot pan and cook, stirring constantly, until a thick sauce is formed.

Preheat the oven to 160 degrees top / bottom heat.

Roast the flaked almonds in a dry pan and let them cool. Place the candies far apart on a baking sheet lined with baking paper. Prepare a second baking paper and the rolling pin.

Put the tray in the oven for 8-10 minutes. Constantly watch how the candies melt, they must not get dark. Then immediately remove the tray and pull the caramel onto a large wooden board with the baking paper.

Put on the second baking paper and roll everything out well with the rolling pin. Peel off the top sheet of baking paper and spread the almond flakes evenly on the caramel circles by hand and put the baking paper back on the baking tray.

Return to the oven for 7 - 8 minutes. The caramel then melts again and the flaked almonds adhere. Then take it out immediately and let it cool down briefly. The caramel is a nice addition to desserts of any kind. Separate with parchment paper for storage. Can be prepared a few days in advance.