How to make homemade fresh gluten free Tagliatelle (or Maltagliati pasta) in Italy
“Maltagliati” is a type of Italian pasta. Maltagliati means “bad cut”, because they are made by remains of dough and they are cut without any form. But, if you have the pasta machine, it will be easy to make tagliatelle, too.
Homemade fresh pasta from scratch not only is this really satisfying but its also really easy, really tasty and a million times better than the dried stuff.
Bite, texture, taste and a whole lot of fun!
Maltagliati senza glutine – Cardamomo & co
Gluten Free Tagliatelle or Maltagliati with lemon sauce
Ingredients for the dough:
for every 100 g of gf flour
1 whole egg
1 tablespoon of extra vergin olive oil
1 tablespoon water
1 pinch of salt
Put all ingredients together in a food processor and knead until the mixture becomes a ball.
Then, using a rolling pin (or a pasta machine), make the dough pretty thin . Then, with a toothed wheel, cut the dough as you wish, or make Tagliatelle.
Lemon and basil sauce
It is a quick and easy sauce that will make you savor the flavor of your pasta well , but that impress even the most discerning palates .
Ingredients for 2 servings :
zest and juice of half a bio lemon
4 tbsp extra virgin olive oil
30 g of grated Parmesan cheese
2 sprigs of fresh basil
Boil salted water and cook for a few minutes your fresh pasta.
While the water is boiling , grate the zest of the lemon and squeeze out the juice and put in a bowl . Add the Parmesan and coarsely chopped basil and emulsify . Then drain the pasta with a slotted spoon, so as to take even the cooking water to the sauce and stir well to melt the cheese.
Serve with another good sprinkling of Parmesan cheese.
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