Gluten-free Tagliatelle from scratch
Once made, cook for 5 miutes
2 - 3 people
210 g gluten free flour (I used Schaer)
1 teaspoon xanthan gum (which is a powder)
3 medium sized free-range eggs
So, this recipe is only possible with a pasta machine, these are readily available and trust me once you have made your own you will never want to buy ready-made pasta again. Another warning is, if when you are putting the pasta through the machine you are getting crumbly then it is too wet and you will need to add more gluten free flour as a dusting.
So, to start measure out the flour into a bowl, add the xanthan gum and mix well. Make a hole in the middle and then crack in the eggs, whisk slightly with a fork and then use a blender with dough forks to mix everything into a dough. It took me about 5 minutes and it is a little sticky when done. Now dust the work surface with flour, turn out the dough and knead for a good 4 minutes to ensure it is all mixed and solid. Separate into 4 equal balls of dough and cover three with cling film.
Now dust the top of the ball of dough with more flour and use your hand to flatten, then use a rolling pin with more flour on to roll out into a hand wide long shape about 5 mm thin. Dust with more flour then wind it through your pasta machine on its widest setting. When it comes out, fold the top third down and the bottom third up, turn the piece sideways and run through the pasta machine another two or three times until it is smooth. Reduce the size setting and repeat twice more then run through the cutter attachment to make your tagliatelle. Repeat for the other balls until it is all done.
If you want to store it to use later, put on a plate and wrap with cling film then store in the fridge. When ready to cook, heat a large saucepan of water and a teaspoon of rock salt, add the pasta and cook for 5 minutes. Drain and serve with your choice of sauce.