I never was very good at making pasta before coeliac reared its ugly head. I probably expected the pasta machine to do too much of the work for me or overworked the dough. I’m impatient. I can be a bit heavy handed. Pasta making is not for impatient or heavy handed people. Gluten free pasta making on the other hand, seems to be much more forgiving. I decided to go back to basics and just use a rolling pin and a knife to form my dough into tagliatelle and it worked really well.
Today I’m going to be working on a vegan pasta dough so, if you’re egg-free or looking for a lower fat option, watch this space.
Gluten Free Egg Tagliatelle – Serves 4
-beaten with 5g psyllium husks
–and 2tbsp olive oil
150g cornstarch (called cornflour in the UK but not to be confused with US cornflour!)
150g stone-ground white rice flour
A generous pinch of salt
Sieve the dry ingredients into a bowl. Make a well in the centre and pour in the egg/psyllium/oil mix. With your hands, combine then need into a smooth dough. Wrap in cling film and leave in the fridge for about 15 minutes. Flour your bench and rolling pin. Roll the dough out into a rough rectangle, as thinly as you possibly can. Cut into 1cm thick strips for tagliatelle or into your desired shape. Hang over the back of a chair or similar to dry out slightly, about 15 minutes. To cook the pasta, add to salted boiling water and cook for 4 minutes, stirring regularly.