Gluten-free fresh pasta

Preparation

• Pour the flour mix into a large bowl.
• Make a "hole" in the middle of the flour and pour in the water, olive oil and eggs.
• Mix the ingredients so that you gradually bring the flour from the edges to the centre.
• Knead the dough for several minutes until it becomes smooth and elastic.
• If the dough sticks to your fingers, gradually add more flour until it no longer sticks. Divide the dough into 3-4 portions.
• Pasta machine
• Run the dough through the machine first, using the largest size No 7.
• If the dough starts to fall apart, roll it in your hands and try again.
• Once the dough has been rolled through from the largest position, flour the dough and roll through from size 5.
• If the dough is too sticky, sprinkle more flour on both sides.
• If the dough becomes too long, cut it into smaller pieces.
• Once the dough has been rolled through, you can use the machine settings to make spaghetti or tagliatelle.
• Without the machine
• Roll the ball of dough into a rectangle. Turn the dough, adding flour in between to level it. When the dough is the desired thickness, fold another 1/3 of the dough on top, then fold another 1/3 of the dough on top of this. Don't press the edges or the dough into the pile! Using a large/long knife, cut out tagliatelle of desired size. Open the folds, slide the knife under all the tagliatelle, lift up and slip your arm under the pasta. Set aside in a loose pile to await baking.
• Always remember to grind the pasta when handling it so that it doesn't stick together.
• Gluten-free fresh pasta cooks very quickly, in 2-3 minutes. If you cook the pasta too long, it will just turn into mush.
• Add tomato or pesto sauce to the freshly cooked pasta and enjoy!