Homemade pasta tastes so much better! Rediscover old traditions with this super tasty and nutritious recipe.
We offer you a gluten-free version of the classic egg tagliatelle, made with our Mix Pasta Spigabuona, an organic gluten-free Mix that is a source of fibre, perfect for those who like to prepare a dough with excellent consistency and elasticity at home.
We seasoned them with cream of saffron and organic courgettes but you can indulge yourself with many other fresh, seasonal ingredients that are sure to enrich this dish!
It is a recipe suitable for coeliacs and nutrition-conscious people, because our Mix for pasta Spigabuona is without added sugar, lactose-free and without chemical thickeners that are harmful to health.
- Preparation: 10 min for the tagliatelle + 15 min for the sauce
- Serving size: for 4 people
- Difficulty: Medium
- Cooking time: 10 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
For the dough:
- 250 g Organic gluten free Mix for pasta Spigabuona
- 2 Organic Eggs
- A pinch of salt
For the seasoning;
- 100 ml Vegetable stock
- 100 ml oats cream
- 1 teaspoon balsamic vinegar
- A pinch of salt
- 3 zucchini
- 1 teaspon of saffron
- 1 pinch of Black pepper
- 4 courgette flowers
- 1 knob of Butter
- Extravirgin olive oil
PROCEDURE
Prepare the fresh pasta by kneading the Gluten free Mix for Pasta Spigabuona with the eggs and a pinch of salt. Then obtain a smooth and homogeneous dough, taking care to knead the dough a little without heating it up. Then let it rest in the refrigerator for about an hour.
Roll out the dough and form it into a sheet to be cut into strips, helping yourself to the dusting with rice flour (the rice flour will not make the dough stick to your hands and workbench).
Mix the saffron with the cold broth in a small saucepan, place over a very low flame and add the cream and balsamic vinegar, salt and pepper. Bring to the boil, stirring continuously.
Heat 2-3 tablespoons of oil in a non-stick frying pan and, when hot, sauté the courgettes cut into cubes of about 1/2 centimetre for a good 8-10 minutes to leave them al dente. Season with salt when cooked.
Cook the noodles. Add the saffron sauce to the courgettes.
In a saucepan heat the butter and wilt the zucchini flowers with pepper. Once wilted, place them on blotting paper. Toss the pasta with the sauce, pour the contents onto 4 plates and garnish with the flowers.
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