Tagliatelle with fresh tomatoes (gluten-free)

Ingredients

Dough:
na 100 g Nomix gluten-free flour
1 egg M
1 TBSP water

Alternative:
for 100 g Nomix gluten-free flour
55-60 g (ml) water

Sauce:
ca. 5 pc oval tomatoes
2 cloves garlic
1 small onion
oil
salt, pepper
basil

How to prepare

Pasta dishes are simple and rewarding. Especially so during the season of fresh tomatoes, courgettes, mushrooms and herbs. This recipe shows how easy it is to prepare fresh, gluten-free pasta even just for one person. If there are more people, you will prepare more dough. Fresh pasta is traditionally made using an egg, but we also have an egg-free alternative. Protected from going stale, for example by a polyethylene sack, the pasta can be stored in a fridge for a couple of days.

Pasta can be prepared with various sauces or pestos. We will show you a simple “sauce” using fresh tomatoes.

Mix all the ingredients for the dough and knead well. Wrap the dough in a plastic food wrap for example and let stand for about 20 minutes. Squeeze the dough a couple more times and process into noodles. Fine corn flour can serve as dusting. Roll pieces of about 100 grams with a rolling pin until thin rectangles are achieved and process those in a pasta maker - from flat cakes up to sliced wide noodles - tagliatelle. The rolling pin can serve the same purpose. Roll the dough into a thin layer (1.5 mm) and slice into thin stripes (ca. 0.7 cm wide) using a knife. Cook the pasta in boiling salted water for 5-6 minutes.

Peel the tomatoes to prepare the sauce. Use boiling water dipping the tomatoes in for a couple of seconds. Dice them into small cubes.

Roast the finely chopped onion on olive oil and add the sliced garlic. When slightly coloured, add the tomatoes, season with salt and pepper and let simmer for a while. Fine-tune the taste adding the torn basil leaves last. Finish the pasta by grating parmesan or similar cheese on top.