Tagliatelle, gluten free

Ingredients

• 400 g Gluten free flour mix
• 4 pcs Eggs, whole
• 1 tsp Salt

Method

1. Combine the flour, eggs, and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry.
2. Pulse until the mixture comes together as a dough.
3. Turn out onto a floured surface and knead until smooth and elastic.
4. Cut the ball of dough in half and feed one half through a pasta machine.
5. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage.
6. Repeat with the other half of the pasta dough.
7. Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose nests on a floured surface.
8. Place the pasta to dry, for 10 minutes.
9. Meanwhile, bring the water to a boil in a large pot.
10. Add fresh pasta and cook for 3 minutes.
11. Drain well and toss with olive oil.
12. Serve after.