Homemade Tagliatelle
Makes 2kg (10 portions) - can be stored for up to 5 days in the fridge
Ingredients
- 400g cornflour
- 1tsp salt
- 4tsp xanthan gum
- 400g rice flour
- 135g potato flour
- 14eggs
- 6tbsp oil
- polenta, for rolling out the pasta dough
Method
- Put all the ingredients in the mixer. (I used a standing mixer, Kitchen Aid - if you're using one of these start by using the beater head, change to the dough hook after a few mins.)
- Once the mixture has formed a dough, remove it from the bowl, wrap in cling film and refrigerate for about 20 mins.
- Cover your work surface with polenta.
- Take a handful of dough and roll into an oblong shape, approx. 1cm thick.
- Put the flattened dough through the pasta machine, firstly on setting 1 (largest), then 2 and 3. If the dough breaks at this point, simply fix it back together or start again if the break is large. This part can be quite tricky.
- You will then need to attach the tagliatelle attachment and swap over the handles.
- Put the flattened dough through the tagliatelle attachment. Someone else will need to hold the tagliatelle as it comes out the other side, this will prevent it from breaking.
- Wrap the tagliatelle around your hand until it forms a nest. Place on a baking tray and cover in polenta. Repeat process until you have the desired amount of pasta.
