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You can make your own gluten free tagliatelle or lasagne pasta with a few simple ingredients and a pasta machine. Use the flat sheets to make a lasagne or cut them into tagliatelle and enjoy with your favourite pasta sauce. The quantities given here will make a generous portion of pasta for one person or a starter for two. For more people increase the quantities accordingly.
pasta machine, 2 x mixing bowls and large saucepan Ingredients
Gluten Free Pasta Dough 75g FREEE White Bread Flour pinch of fine salt ¼ tsp FREEE Xanthan Gum 1 egg flour, for dusting
To Cook Gluten Free Tagliatelle 1l boiling water pinch of fine salt olive oil, for sprinkling
Gluten Free Pasta Dough
Put the flour, salt and Xanthan Gum into a mixing bowl and stir to combine. Sieve into another mixing bowl. Make a depression in the middle of the flour. Break the egg into the middle and beat together, allowing a little flour to be incorporated each time you stir. Continue stirring as the flour mixes in, eventually forming a dough. Cover and chill the dough for 30 minutes. Cut it into 4 pieces and roll each into a smooth ball. Dust the pasta machine and the table liberally with flour. Flatten each piece of dough and pass it through the widest, flat roller of a pasta machine to make a rectangle. Fold the dough in half and pass it though the roller two more times. Decrease the roller width a couple of notches and pass each rectangle through a couple of times to help it hold together. If the dough seems sticky dust with flour. Continue reducing the roller width, rolling each rectangle thinner until it is 1mm/1/32” thick. Use the pasta sheets in a lasagne or pass them through the tagliatelle cutter. Lay the tagliatelle out or hang it over the edge of a tall saucepan, for an hour to dry. Uncooked pasta can be chilled for up to 24 hours before using. To Cook Gluten Free Tagliatelle
Put the water and salt into a large saucepan and bring it to a rolling boil. Add the pasta and stir to ensure it is free flowing. Cook for 3-8 minutes, depending on the size and thickness of the pasta. Drain the pasta and sprinkle with a little olive oil.