Description
A professional-grade recipe for homemade gluten-free tagliatelle using sourdough discard for enhanced flavor and texture.
Ingredients
Scale
- 2 cups Gluten-Free All-Purpose Flour (with xanthan gum)
- 1 cup Gluten-Free Sourdough Starter Discard
- 2 Large Eggs
- 1 tbsp Olive Oil
- 1 tsp Fine Sea Salt
- Extra flour for dusting
Instructions
- Mix flour and salt on a work surface, creating a well.
- Add eggs, sourdough discard, and oil to the well; whisk and gradually incorporate flour.
- Knead the dough until smooth (approx. 3-5 minutes).
- Wrap in plastic and rest for 30-120 minutes.
- Roll through a pasta machine to desired thickness and cut into tagliatelle ribbons.
- Boil in salted water for 3-5 minutes until al dente.
Notes
Easier to digest due to fermentation, superior chewy texture compared to store-bought GF pasta, uses up sourdough discard.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 345 kcal