I’ve just had some pretty pants news.
Right now I’m not allowed to tell you what it is but suffice to say that if I swore on my blog I would be doing so right now. Equally if I could eat sugar without feeling rubbish I would be stuffing my face in the hopes of making me feel better.
Instead of that I am doing my positive self-talk and telling myself that everything will work out for the best as things always do…
Anyway, I promised on social media to share my recipe for spaghetti. I actually used it in the place of noodles in a chinese-style chicken noodle dish which was delicious. I’ll share that recipe another day!
Making pasta is a little bit more time consuming that most things I post. However if you have a spare hour it is completely doable and it’s very easy.
My sister bought me a pasta machine a few years ago which makes the job a whole lot physically easier. However, if you don’t have one, don’t fear. I’m not sure spaghetti would be possible but tagliatelle certainly is as you can read here.
With gluten-free dough there is no need to leave it to rest after making it. I divided my mixture into two and passed each piece through the widest setting on the pasta machine 10 times, before reducing the thickness until it reached the last but one thickness setting. Each time I passed it through the machine I folded it into a manageable size between each pass until the last pass when I ‘fed’ it into the spaghetti cutter.
If you were doing this by hand you would need to flour your surface and dough really well and roll the dough out to as thin as possible. Flour the dough liberally before rolling the sheet up like a swiss roll and cutting thin strips.
The final step is to thoroughly flour the pasta shapes to prevent them sticking together.
I kept mine in an airtight container in the fridge until I wanted to cook it (which took around 3 minutes)…
Making this pasta with my wholegrain flour blend means you get a top quality pasta full of nutrients unlike most the bought varieties.
Handmade Wholegrain Gluten-Free Spaghetti or tagliatelle
- 120 g Plain Free From Fairy flour
- 25 g tapioca starch plus extra for dusting
- 1 tsp ground flax seeds
- 1 tsp psyllium powder or 2 tsp xanthan
- 2 medium free range eggs whisked
- Place the dry ingredients into a large bowl and whisk well to combine
- Add the eggs and bring the mixture together into a dough. I do this with a knife to begin with and then use my hands
- Knead the dough in the bowl until it is smooth
- Divide the dough in half and place one piece on a floured work surface. Press until flat and then feed through the pasta machine 10 times on the widest setting, folding it neatly between each pass
- Once the pasta is coming through in a sheet reduce the setting by one notch and pass through again until you reach the last but one setting at which point you can feed the sheet through the desired cutter
- You are likely to need extra tapioca flour to lightly cover the dough before passing it through the machine each time
- If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips
- Place the cut pasta in a pile of tapioca starch and coat well to prevent sticking
- Store in an airtight container in the fridge until ready to use
- Alternatively cook immediately in a pot of boiling, lightly salted water with a teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.
Pin the recipe so you don’t lose it!