This homemade gluten-free tagliatelle is soft, flexible, and perfect for pairing with your favourite pasta sauces. Psyllium husk gives the dough structure and stretch, making it easier to roll and shape without breaking.
Ingredients
- 120g gram (chickpea) flour
or 160g buckwheat flour, plus extra for dusting - 210g potato starch
(use 160g if using buckwheat flour) - 22g psyllium husk powder (see tips below)
- 4g fine salt
- 4 medium eggs (about 215g)
- 4 egg yolks (about 80g)
- 2 teaspoons olive oil
- Coarse flour for dusting, such as rice, buckwheat, or maize flour
Method
Step 1
In a large mixing bowl, whisk together the flour, potato starch, psyllium husk powder, and salt until evenly combined. Make a well in the centre and add the whole eggs, egg yolks, and olive oil. Using a fork, beat the eggs while gradually pulling in the dry ingredients from the sides. Continue mixing until the dough becomes too thick to whisk. Use your hands to bring everything together into a rough, shaggy dough, scraping any sticky bits from the fork.
Step 2
Transfer the dough onto a clean work surface. If it feels very sticky, place it in a waxed cloth or a small covered container and rest for 30 minutes to 1 hour. Gluten-free dough does not stretch like wheat dough and will feel more like soft, tacky plasticine. To knead, press the dough down with the heel of your hand, roll it into a sausage shape, turn it 90 degrees, and repeat until smooth.
Step 3
Divide the dough into four equal pieces. Cover three pieces with a slightly damp tea towel to prevent drying out. Take one piece, roll it into a ball, dust the surface generously with flour, and roll it out until it is nearly as long as your rolling pin is wide.
Step 4
Ensure the surface remains well floured. Turn the dough 90 degrees and, starting from the centre, roll away from you until the pasta is as thin as possible without the edges puckering. Turn the dough and repeat on the other side. Aim for an even thickness rather than a perfect shape. Slide the finished sheet onto a chopping board and cover with a damp cloth. Repeat with the remaining dough pieces.
Step 5
Bring a large pot of well-salted water to a rolling boil. Lightly dust one pasta sheet with flour and cut it into 5–6mm wide strips to form tagliatelle. Gently shake the strands to separate them, then cover with a damp cloth. Repeat with the remaining pasta sheets.
Step 6
Add half of the tagliatelle to the boiling water and gently stir once to prevent sticking. Cook for 2–3 minutes, depending on how thinly the pasta was rolled. Gluten-free pasta will be tender rather than firm like wheat pasta. Remove using tongs, toss immediately with your favourite sauce, and serve. Repeat with the remaining pasta.
Recipe Tips
Psyllium Husk
Psyllium husk is essential for binding moisture and giving the pasta elasticity. Choose a pale cream-coloured psyllium powder with 99% purity. Darker or lower-quality psyllium can result in gummy dough that is difficult to roll.
If using whole husks, grind them into a fine powder using a coffee grinder or blender. Allow the dough to rest for several hours so the psyllium fully hydrates.
To substitute xanthan gum, use 11g xanthan gum and add a little extra starch if the dough feels sticky.
Rolling with a Pasta Machine
If using a pasta machine, keep the dough and machine well dusted with flour. Roll the dough slightly by hand first, then pass it through the widest setting. For neat edges, fold and pass through again a couple of times before gradually reducing the thickness setting.
