GLUTEN FREE FETTUCCINE WITH TOMATO BASIL SAUCE

Gluten Free Fettuccine With Tomato Basil Sauce image

Provided by ImPat

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Previous Next

1 tablespoon olive oil
4 eggs
300 g gluten-free flour (plain or all purpose plus extra for dusting)
2 teaspoons salt
parmesan cheese (shaved to serve)
2 tablespoons olive oil
1 brown onion (large finely chopped)
2 garlic cloves (minced)
2 (400 g) crushed tomatoes (canned)
1 teaspoon caster sugar
1/4 cup fresh basil leaf

Steps:

Make sauce - heat oil in a saucepan over medium heat and add onion and garlic and cook for 3 minutes or until onion has softened and then add tomato and saugar and season with salt and pepper.
Bring to the boil, reduce heat to low and simmer for 15 minutes or until thickened and stir through basil.
Meanwhile using a food processor mix oil and eggs until combined and then add flour and salt and process until dough resembles large breadcrumbs.
Turn out onto a lightly floured surface and knead for 1 to 2 minutes until a ball forms.
Divide dough into quarters and roll out each portion into a 2mm thick rectangle and then slice lengthways into 1cm wide strips.
Bring a large saucepan of salted water to the boil and cook pasta for 3 to 5 minutes or until tender (pasta should float to the surface when ready).
Drain and serve pasta with sauce and parmesan cheese.