for 4 person

Pasta dough

300 g	gluten-free flour (Betty Bossi Universal Baking Flour Mix)
½ tsp	turmeric
4	fresh eggs
2 tbsp	olive oil

Pesto

2 bunch	flat-leaf parsley, leaves torn off
1 dl	olive oil
1	garlic clove, peeled
3 tbsp	pine nuts, roasted
2 tbsp	grated Sbrinz
2 pinch	salt
a little	pepper

Tagliatelle

a little

gluten-free flour

To serve

	salted water, boiling
250 g	cherry tomatoes, quartered
40 g	pine nuts, roasted

How it's done

Pasta dough

Mix the flour and turmeric in the food processor bowl. Whisk the eggs and oil in a measuring cup (add water to produce 250 ml of liquid), pour into the flour, mix, knead quickly to form a soft dough. Flatten the dough, wrap well in cling film and leave to rest for approx. 15 mins. at room temperature.

Pesto

Place the parsley, oil, garlic and pine nuts in a measuring cup, puree. Mix in the cheese, season. Set aside the pesto.

Tagliatelle

Quarter the dough. On a lightly floured surface, roll out 1 piece of dough into a rectangle (approx. 2 mm thick), constantly separating the dough from the work surface. Cut the dough lengthwise into strips approx. 1 cm wide. Place the tagliatelle on tray dusted with flour, cover. Repeat these steps with the remainder of the dough.

To serve

Cook the tagliatelle in boiling salted water until al dente, drain the pasta and return to the pan. Mix the tomatoes and pesto into the pasta, plate up, sprinkle with pine nuts.

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