Gluten-free Spinach Tagliatelle
Delicious, gluten-free spinach tagliatelle with garlic and cherry tomatoes. I try to avoid wheat in my diet because wheat causes blood sugar derailment and cell glycation, accelerates the aging process, weight gain and increases the risk of diabetes. Wheat contains a unique type of carbohydrate, amylopectin-A, which causes our blood sugar to rise even higher than pure household sugar. But that’s not all, because the high blood sugar rises caused by wheat also allow your body to produce more insulin, which favours the storage of body fat, which is really no laughing matter! That’s why I find my gluten-free pasta dough a great alternative, it tastes delicious and is healthy and, above all, it has much fewer calories than normal wheat flour pasta dough. I made this tagliatelle with fresh spinach, no fake color added. For the topping I fried some garlic with cherry tomatoes and deglazed it with balsamic vinegar and seasoned with salt and pepper.
Gluten-free spinach tagliatelle
- 60 gr. Tapioka Flour
- 30 gr. Buckwheat Flour
- 80 gr. Potato Flour
- 50 gr. Rice Flour
- 25 gr. Ground psyllium seed husks
- 125 gr. Spinach
- 4 pcs. Eggs
- 4 Tbsp. Olive oil
- 1 Pinch Salt
- 2-3 Gloves Garlic
- 1 cup Cherry Tomatoes
- 4 Handful of Fresh Spinach
- 1 Tbsp. Balsamic Vinegar
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 pcs. Chili
Puree the spinach and squeeze out the water well.
Put it in a bowl together with all the flours, salt and the ground psyllium seed shells and mix together. Add the eggs and the oil and mix with a wooden spoon until the eggs are well mixed with the flour mixture.
Now knead with your hands to a smooth dough. If the dough is still too moist because of the spinach, simply add a little more rice flour.
Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.
Now cut the dough into portions and let it run through the pasta machine several times. Now make the pasta with the tagliatelle attachment.
If you don't have a pasta machine, you can also roll out the dough thinly with a rolling pin and then cut the tagliatelle to size with a sharp knife and let it dry well.
Now chop the garlic finely and fry it. Cut the cherry tomatoes and add to the mixture. Deglaze with balsamic vinegar and season with salt and pepper.
Cook the tagliatelle in water for 3-4 minutes, depending on how thick your pasta is. Now fold in the garlic cherry tomatoes and garnish with chilli and fresh spinach.
Enjoy it & I’m looking forward to your comments about my gluten-free spinach tagliatelle and let me know how your version of this recipe turned out!
♡ Gloria Corazon Sommer
P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!