Making gluten-free noodles yourself is easy! The noodles are ready in about 30 minutes and can be easily prepared and then frozen. Try it!

Step 1

For the tagliatelle, place the flour with the Psyllium Husk on the work surface and form a hollow with the fist. Add the egg substitute, slowly sprinkle the lukewarm water, and olive oil in and knead for about 10 min. by hand to an elastic dough. You can of course also knead the dough in a food processor. However, it is important that the dough is elastic. Then cover with cling film and leave to rest for 1 hr.

Step 2

Then dust the work surface with flour, knead the dough again and cut into 4 equally sized dough pieces. The pasta dough dries out quickly, so process quickly!

Step 3

Roll out each dough with a rolling pin (previously rub with a little flour) about 1 mm thin and as rectangular as possible; rotate the dough more often and dust again with flour. The shorter sides should be about 20 cm long (that is the length of a pasta); The longer side is in front of you.

Step 4

Dust the whole pasta sheet with flour, then cut with a pizza roller or knife about 8 mm wide strips.

Tip: If you cut 2 cm wide strips, you will get pappardelle. You can basically shape the dough according to your mood.

Step 5

When the whole pasta sheet is cut, dust the tagliatelle with a little flour and gently loosen it so that they do not stick together. Then place the noodles on a floured board.

Repeat this process with all dough pieces.

Step 6

Meanwhile, fill a large pot with plenty of water, bring to the boil and salt vigorously. Then reduce the heat slightly.

Step 7

As soon as all the noodles are on the board, gently let them slide into the simmering water (it may only simmer slightly!) and occasionally stir slowly. After 1 – 2 min. remove with a foam trowel, put in a sieve, and drain well. Then mix with a sauce of your choice, let it sit for a moment and enjoy.

Note: If you don’t use the noodles immediately, you should run cold water over it, drain and add a dash of olive oil (otherwise they stick to each other).

Tip: If you have enough space in the freezer, you can dust the tagliatelle with flour after cutting and put it on a plate lined with baking paper. Place them in the freezer and freeze overnight. Take out of the freezer the next day, put it in a freezer bag, and freeze again. Thus, the tagliatelle can be stored for about 4 months.

Simply add the frozen pasta to boiling salted water for consumption and simmer for 2 – 3 minutes.