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Gluten-free spinach tagliatelle

Dish Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Resting Dough 20 minutes
Total Time 55 minutes
Servings 4 Persons
Author Gloria Corazon Sommer


  • 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


  1. Puree the spinach and squeeze out the water well. 

  2. 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.

  3. 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.

  4. Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.

  5. Now cut the dough into portions and let it run through the pasta machine several times. Now make the pasta with the tagliatelle attachment.

  6. 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. 

  7. 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.

  8. 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.