This is a recipe for low-carb and gluten free pasta. The dough is made from eggs, almond and coconut, but it’s amazingly similar to normal pasta. I serve the tagliatelli together with slightly spicy, garlic, chili, and white whine steamed mussels, but you can use any sauce with this pasta.
Time: 30 minutes
4 organic eggs from grain and linseed fed hens
8 tablespoons almond flour
2 tablespoons coconut flour
4 tablespoons husk fiber
1 tablespoon locust been gum
1 teaspoon salt
Mix everything in a blender until the dough is formed.
Place the dough between two sheets of plastic wrap. Take a rolling pin and start rolling it out. To prevent the plastic wrap to break, lift it up and put it down. Turn the dough, and lift the plastic wrap on the other side. Continue to roll it out and lifting the plastic wrap. When it is thin enough sprinkle some almond flour on the counter and remove the plastic wrap. Sprinkle more almond flour on top. Use a knife or a pizza wheel and start cutting ribbons of tagliatelli or spaghetti.
Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them.
1 pound (500g) mussels
1 oz. (30g) butter
2 tablespoons extra virgin olive oil
2 cloves of garlic, finely chopped
½ onion, finely chopped
3 dry piri-piri chili’s, finely chopped
½ cup (120ml) dry white wine
Small bunch of parsley, roughly chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
2 oz. (60g) finely grated Parmesan cheese
Put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic, onion and chili.
Pour in the wine and let it come to a boil. Add the drained clams, and turn up the heat. Cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed.
Put the tagliatelli into a large pan of salted boiling water and cook for 2 minutes.
© endofpain.net – 2014