Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus

30 mins rest­ing Cook­ing time 10 mins Serves 4

300g gluten-free flour,

plus ex­tra to dust

1 tsp xan­than gum

4 free-range eggs

2 free-range egg yolks

150g pancetta, finely sliced

2 Tbsp ex­tra vir­gin olive oil 1 brown onion, finely diced 6 cloves gar­lic, minced

4 sprigs rose­mary, finely chopped 2 x 400g cans whole

peeled toma­toes Sea-salt flakes and freshly ground

black pep­per, to sea­son

1 cup finely grated parme­san ¼ bunch basil leaves, torn

STEP 1 Sift flour and xan­than gum into a large bowl, then trans­fer to a food pro­ces­sor. In a small bowl whisk eggs and yolks. Add to food pro­ces­sor with the mo­tor run­ning on low speed, un­til a dough forms. Trans­fer to a clean, dry bench and knead for 5 min­utes. Wrap in plas­tic wrap. Set aside for 30 min­utes.

STEP 2 Lightly dust bench with ex­tra flour and roll out dough un­til 5mm thick, then fold up and roll out again. Re­peat once more. Fi­nally, roll out to 2mm thick, then slice into 4mm-wide rib­bons.

STEP 3 Put pancetta and olive oil in a large fry­ing pan over medium heat. Cook, stir­ring, for 5 min­utes. Add onion, gar­lic and rose­mary, then cook for 3 more min­utes. Strain toma­toes in a colan­der, dis­card­ing liq­uid, then crush the toma­toes by hand. Add to pan. Sea­son gen­er­ously.

STEP 4 Mean­while, bring a large pot of salted wa­ter to boil over a high heat. Add pasta and cook for 2 min­utes, or un­til al dente. Drain well and re­turn to pan. Toss pasta with half the parme­san, then mix with tomato sauce. Add basil and serve, topped with re­main­ing parme­san.

Hand­made gluten-free tagliatelle all’am­a­tri­ciana

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