Fresh Gluten Free Tagliatelle with Chilli & Truffle Oil

Serves 2

  • 80g gluten free flour
  • 1/2 tbsp Xanthum Gum
  • 1 egg
  • pinch of salt & black pepper


  • Finely diced red chilli
  • Carrot
  • Parsley
  • Cracked black pepper
  • Parmesan
  • truffle oil

Place the gluten free flour, and Xanthum gum, salt and pepper in a small bowl. Make a well in the middle adding an egg. Using a fork stir the egg and gradually bring in the flour a little at a time. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add water from the palm of your hand if too dry, or extra flour if too moist.

If using a small domestic pasta machine, cut the dough into three equal sized balls.

Using a pasta machine make sure the thickness setting is on highest which should be No.10 on most machines. Roll your dough through this setting a few times turning by 90o on each occasion. Now roll the folded dough through each setting twice until you get down to No 3 or 2 (because there is no gluten if you try to go any thinner the dough may break up. Put the dough through the machine the final time without folding. Finally cut into Tagliatelle using the cutters.

You can now cut your pasta into the shape of your choice. If you have a Tagliatelle cutter feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper. Blanch in Salted water for 1-11/2 minutes or until cooked and slightly firm to the bite. Toss with the above garnish