Serves 4
For the Pasta dough:
- 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 chilli and garlic oil
- 200ml olive oil
- 4 cloves of garlic
- 1 red chilli
- 2 tbsp chopped flat leaf parsley
Chop the garlic and chilli very finely, place in the olive oil, and place over a medium heat. Cook until garlic turns golden brown. Just before serving, add the parsley, cook for 30 seconds and then dress the pasta with this oil. Season with salt and black pepper.
For the crispy parsley
- 2 tbsp picked curly parsley
- 250 ml veg oil
Heat the oil to 160 deg cel, deep fry the parsley (little at a time, and be careful for spitting- if possible cover the pan briefly) until crisp. Drain on kitchen paper.
Garnish pasta with freshly grated parmesan.
