Fresh homemade tagliatelle

When there is time, making food from scratch can be therapeutic and fun. It also allows to control exactly what you will eat.

I love fresh pasta! The problem with pasta can be flour, generally white, intake. So, I experimented a recipe with oat flour for reducing the white flour intake. Oat flour is a good source of many nutrients, it is higher in fibres than white flour, which lead to a lower glycaemic index; this means a slower released of energy through time, which will make you feel full for longer and avoid insulin spike.

What about the taste? Simply gorgeous!!!

Ingredients for 10 portions:

4 medium eggs (or as I did 2 medium and 3 small)

250 gr oat flour

50 gr wheat flour

100 gr white flour

Pinch of salt

Simply sift the flours and add the eggs in the middle with the salt: start mixing with a fork then use your hands. It is a bit easier starting in a bowl.

Keep kneading the dough for few minutes, until it is firm. Wrap it in film cling and let rest for about 30 minutes in the fridge, or room temperature if it is not too warm.

Using a rolling pin (I suggest to divide the dough in six parts) and with the help of some wheat and oat flour (otherwise the dough will stick on your working surface and rolling pin) roll out the dough in a thin, uniforme circle. Sprinkle some wheat flour on top of the circle, roll the circle to make a sort of sausage and then cut out the tagliatelle, about 0.5-1 cm thick.

If you have a pasta maker you can use it: in this case you will have thiner tagliatelle. The thickness is only important for cooking time: if thicker, longer cooking time :). At the end you should have around 680-700 gr of fresh tagliatelle.

Cook in salty water for few minutes.