By some miracle gluten free dried pasta can now be purchased for as little as 75p in major supermarkets. And for the amount of pasta I can consume, this has made a real difference in our food budgeting. Despite this (and major supermarkets, I am grateful for your price reductions), nothing will beat fresh pasta. Which is something you don’t get a lot as a coeliac. This gluten free tagliatelle couldn’t be easier. Only using three ingredients, the only key difference between gluten recipes is the use of xanthan gum (and gluten free flour, obviously!).
This recipe is naturally gluten, oat, dairy, nut and booze free. It can be easily made dairy free and egg free with a few simple ingredient swaps.
1. Tip your xanthan gum and gluten free flour onto a worktop and use your bowl to create a well, cracking all three eggs into the well and using a fork to slowly mix your eggs and gluten free plain flour until 80% incorporated.
2. Swap your fork for a dough scrapper and start to cut into your dough to fully incorporate the egg and gluten free plain flour.
3. Once the egg and gluten free plain flour begin to resemble a rough ball dough, use your hands to knead the dough to create a smooth and fully incorporated ball.
4. Flour your worktop and roll out the dough in one direction until about an inch thick.
5. Place the dough through the pasta roller three times on settings one, three and finally five.
6. Place each piece of dough through the tagetellie setting on your pasta machine and place onto a large plate ready to cook.
If preparing ahead of time, cover the plate of unshaped pasta dough with clingfilm and place in the fridge for up to 24 hours.
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Add the xanthan gum to the gluten free plain flour and mix well with a whisk.
Tip your flour onto a worktop (or large chopping board if you have sensitive surfaces!) and use your bowl to create a well for the cracked eggs.
Crack all three eggs into the well you have made and use a fork to slowly mix your eggs and gluten free plain flour until 80% incorporated. Swap your fork for a dough scrapper (or a cake smoother will do the trick!) and start to cut into your dough to fully incorporate the egg and gluten free plain flour.
Once the egg and gluten free plain flour begin to resemble a rough ball dough, use your hands to knead the dough to create a smooth and fully incorporated ball.
Cut your pasta dough into four pieces, placing three pieces under a damp tea towel while you form your first piece of dough.
Flour your worktop and roll out the dough in one direction until about an inch thick. Place the dough through the pasta roller three times on settings one, three and finally five. I suggest sprinkling a small amount of gluten free plain flour on the surface of the dough before each roll to avoid the dough from tearing. Repeat this three more times until all of your dough is thin and ready for the tagetellie setting.
Trim the edges of your dough to create neat ribbons of pasta. Pace each piece of dough through the tagetellie setting on your pasta machine and place onto a large plate ready to cook.
If preparing ahead of time, cover the plate with clingfilm and place in the fridge for up to 24 hours.
If cooking, place pasta in a simmering salted saucepan for 2 minutes (al dente) to 4 minutes (well done). Once cooked to your liking, use a spaghetti spoon to transfer the cooked pasta to your pan of heated sauce.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.