Servings: 4-6
Gluten-Free Tagliatelle
Ingredients:
- 400g gluten-free plain flour
- 4 medium eggs
- 4 egg yolks
- 4 large pinches of salt
- 4 level tsp xanthan gum
- 4 tsp olive oil
- Extra flour for dusting
Instructions:
- Make the dough
Using a stand mixer:
- Place all ingredients into the bowl of a KitchenAid or stand mixer.
- Using the paddle attachment, mix on low speed until combined, then increase to medium speed and mix for a few minutes until smooth.
By hand:
- In a large bowl, whisk together the gluten-free flour, salt, and xanthan gum.
- Make a well in the centre, then add the eggs, yolks, and olive oil.
- Using a fork, mix the wet ingredients, gradually incorporating the flour until a shaggy dough forms.
- Transfer to a clean surface and knead for 10 minutes until smooth and firm. Add extra flour if too wet.
- Roll and cut the pasta
- Flatten the dough slightly with a rolling pin before using a pasta machine.
- Set the pasta machine to the highest thickness (No. 10) and roll the dough through.
- Gradually reduce the thickness, rolling it through each setting until you reach No. 2 or 2.5. The pasta should be very thin.
- Cut into tagliatelle using a cutter or knife. Lay on a tray lined with baking paper to dry for a few minutes.
Bolognese Sauce
Ingredients:
- 2 tbsp (30ml) olive oil (plus extra for browning beef)
- 1 medium onion (150g), finely chopped
- 1 carrot (80g), finely chopped
- 1 celery stalk (70g), finely chopped
- 2 cloves garlic (10g), minced
- 500g beef mince
- 125ml dry white wine/ red wine
- 1 can (400g) crushed tomatoes
- 2 tbsp (30g) tomato paste
- 250ml beef broth
- 1 tsp (2g) dried oregano (or 1 tbsp fresh, chopped)
- 1/2 tsp (3g) salt (adjust to taste)
- 1/2 tsp (1g) black pepper
- 1 bay leaf
- 50g grated Parmesan cheese (for serving, optional)
- Fresh basil or parsley for garnish
Instructions:
- Sauté the vegetables
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5-7 minutes until softened and translucent.
- Caramelise the beef
In a separate pan, heat a little olive oil over medium-high heat. Add the ground beef, breaking it into chunks. Let it sear for 2-3 minutes without stirring to develop a deep brown crust. Stir and continue cooking until evenly browned (5-7 minutes).
- Deglaze with wine
Pour in the white wine, scraping up any browned bits from the pan. Simmer for 5 minutes until the wine has mostly evaporated.
- Combine vegetables with beef
Transfer the sautéed vegetables to the pot with the caramelized beef and stir well.
- Simmer the sauce
Stir in the crushed tomatoes, tomato paste, beef broth, oregano, salt, pepper, and bay leaf. Reduce heat to low and let it simmer uncovered for 2-3 hours, stirring occasionally. If the sauce thickens too much, add a splash of broth or water.
- Cook the gluten-free pasta
Bring a large pot of salted water to a boil. Cook the fresh gluten-free tagliatelle for 2-3 minutes until al dente. Drain and reserve 1/2 cup (120ml) of pasta water.
- Combine & serve
Remove the bay leaf from the sauce. Toss the pasta with the Bolognese, adding a bit of pasta water if needed to coat the noodles. Serve with grated Parmesan (optional) and fresh basil or parsley.
Serving with rocket salad dressed with extra virgin olive oil and balsamic vinegar.
