Background
Ingredients
Main
- 100g fine cornmeal (polenta)
- 65g Tapioca Starch
- 60g Millet Flour (or chickpea flour)
- 2 ½ tsp xanthan gum
- 100g eggs (approximately 2 large eggs)
- 75g egg yolks (about 5)
- 1 tbs olive oil
- 1 tsp salt
Instructions
1. (01 min)
- Mix the flours, xanthan gum and salt in a food mixer.
2. (02 min)
- Add the eggs, egg yolks and olive oil.
3. (02 min)
- Mix until the mixture comes together into a ball. It should be slightly sticky to the touch. Wrap in cling film and refrigerate for 1 hour.
4. (15 min)
- To make tagliatelle break off small sausage shaped pieces and roll the dough out into longer sausage shapes by hand. Rest it for a few minutes, then roll out again and flatten with a rolling pin, or, (if you have) use a pasta machine to roll out thinner.
5. (10 min)
- Leave the dough to rest a few minutes in between, so that it dries a little and doesn’t stick to the rollers.
6. (05 min)
- Fresh pasta will take between 4 and 5 minutes to cook in boiling salted water. Make sure to have plenty of water, you will need at least 1 litre per 100g of pasta.
