Ingredients for approximately 3 servings

• 250g Mix for fresh pasta Mulino Marello
• 1 teaspoon Psyllium in cuticles
• 4 whole medium eggs
• 1 tablespoon of olive oil
• 1 pinch of fine salt
• Fresh tomatoes to taste
• Fresh basil

Procedure

Pour the Mulino Marello fresh pasta mixture, the psyllium and the salt into a large bowl. Make a well in the flour and shell the eggs inside, add the oil. Start kneading with a fork, gradually incorporating the flour, then proceed with your hands and transfer the dough to the work surface. Work it very well for at least 5 minutes, until you obtain a smooth and non-sticky dough. Wrap it in a cloth or cling film and let it rest at room temperature for 10 minutes.

After this time, lightly flour the dough and also the work surface with a little rice flour and roll out the dough block as thin as possible with a long wooden rolling pin, making sure that the dough does not stick to the worktop and flouring if necessary. Once you have obtained the desired thickness, make the tagliatelle by rolling the dough on itself (if it is too large, divide it into two parts), then proceed to cut strips about 5 mm wide with a knife. Alternatively, simply use a sharp knife and a lot of precision, or use the appropriate tagliatelle rolling pin or a pasta cutter.

Once this operation has been done, let the tagliatelle air dry for an hour.

In the meantime, fill a large pot with water and add the salt and a drizzle of oil, then bring to the boil. Dip the tagliatelle and cook them for about 3 – 5 minutes. Taste them to see when they are ready, then drain them and season them to taste.

Curiosity

As with the gluten-free Ravioli, we will also need good fresh homemade egg pasta to make the Tagliatelle pastry. Contrary to popular belief, making fresh pasta at home with natural gluten-free flours is not complex, all you need are a few ingredients, love and passion and a great desire to get your hands dirty and have fun in the kitchen with pots, rolling pins and fistfuls of flour.

To make egg puff pastry, I recommend that you equip yourself with a fairly large wooden work surface, a large bowl with a fork, and a rolling pin (the longest you have!). Furthermore, always keep a small bowl with rice flour on hand that you can draw on if necessary.

Start pouring the flour (Mulino Marello natural mix for fresh pasta) into the bowl, then add the Psyllium cuticles which will help the dough remain elastic and workable, the salt and form the fountain. In the center of the powders, shell the eggs at room temperature and add the oil. The latter is not mandatory, but it helps the pasta to remain softer.

Start working the dough by beating the eggs with a fork and gradually bringing the flour to the center and kneading everything together, until a dough is formed, which will be transferred to the work surface and worked very well by hand, for at least 5 minutes, until a compact, smooth and non-sticky dough is obtained.

The dough should be left to rest for 10 minutes at room temperature covered with a cloth, so that it becomes more elastic. Covering it with a cloth or cling film is a small but important precaution, necessary to ensure that the pasta does not dry out in contact with the air.

How to roll out the dough

The most convenient and simple method for rolling out the dough is to use the sheeting machine. Using it is really simple and allows us to obtain a homogeneous and thin pastry. In fact, it is enough to simply pass a lightly floured and flattened piece of dough through the machine using a larger thickness, then fold it and pass it again at a narrower thickness, until you obtain a sheet of the desired thin thickness.

However, if you don't have a machine like me, the only solution, more tiring but fun, is to roll the dough by hand using a wooden rolling pin.  If you have it, use a long rolling pin so you can roll out the dough well along its entire length. Then begin to flour the work surface and the dough block well, then work it with a rolling pin, rolling it out in all directions, so as to give the dough a uniform thickness. Proceed without haste and always lightly flour the dough and the pastry board, to prevent it from sticking and consequently holes. You will need to get the thickness as thin as possible.

Once you have the desired thickness, you need to make the tagliatelle. To do this, you can opt for the classic solution, i.e. rolling the dough on itself (if too large, divide it into two parts) and then cut strips about 5 mm wide with a knife. If you don't feel confident doing this operation for fear that the tagliatelle might stick together, simply cut them out using a sharp knife and great precision, or use the appropriate tagliatelle rolling pin or a pasta cutter.

You can then decide to use your pasta immediately, or let it air dry for an hour, then cook it.

Cooking

I advise you to immerse your tagliatelle in plenty of salted water, adding a drizzle of oil, so that they don't stick together during cooking. Fresh pasta cooks very quickly, so check it and above all taste it to understand when it is ready to be drained. Approximately cooking times vary from 3 to 5 minutes.

How to season them

Once ready, it's finally time to season them and then... enjoy them! There really are an infinite number of tagliatelle recipes, one better than the other. The most classic is the traditional Bolognese one, that is, ragù, a very tasty meat sauce with a unique taste. Alternatively, you can opt for a fresh tomato and basil sauce like I did, or enrich your homemade pasta with fish sauce accompanied by your favorite vegetables. Another variant is the condiment based on cream and ham, porcini mushrooms or truffle, or mussels or salmon, or even a summer version with a very fresh flavor based on citrus fruits, for example using the juice and zest of lemon.

Recipe created by Visconti Silvia

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