Serves 4
For the pasta: 200g gluten free plain flour, 2 medium size eggs, 2 egg yolks, large pinch of salt, 2 level tsp xantham gum, 2 tsp olive oil, plus extra flour for dusting.
Place the dry ingredients in a small bowl, and mix well. Make a well in the middle, and then place the eggs, yolks, and olive oil in the middle of the well. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and knead on a clean surface for a couple of minutes until smooth and firm. Add a little extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Ideally at this point, wrap the dough in cling film and allow to rest for 45 minutes. Now roll the dough through each setting until you get down to No 2 1/2 or 2 . Your pasta should be very thin now. Cut on the tagliatelle cutter. Cook in a generous amount of boiling, salted water.
For the oil: 100g Extra virgin olive oil, 25g truffle oil, 1 strip of lemon zest, ¼ red chilli, 20g rocket, ½ garlic clove.
Place all of the ingredients in a blender and blend until smooth.
Toasted sunflower seeds
Freshly grated parmesan cheese
