Makes 4-6 servings. Difficulty
For pasta: 2-1/2 cups gf flour 1 Tablespoon olive oil 1 teaspoon salt 3 eggs 2 carrots, peeled and sliced 1-1/2 teaspoon tomato paste
For sauce: 1 garlic clove, minced 4 Tablespoons unsalted butter 1 cup cream 1/2 cup parmesan cheese, grated 2 Tablespoons fresh basil, thinly sliced Salt and freshly ground pepper to taste
Steam carrots until very tender. Purée carrots in a food processor. Press through a fine strainer into a skillet.
Dry out purée over medium heat, stirring frequently to prevent from scorching. Remove carrots from pan and mix carrots with tomato paste; let cool.
In a food processor add gf flour, olive oil, 1 teaspoon salt, eggs, and carrot mixture. Pulse until dough is just combined.
Turn dough out onto a gf floured surface and knead for about 10 minutes. Cover dough and let rest for 15-30 minutes.
Divide dough into fourths. Lightly flour a surface with gf flour. Working with one batch at a time, roll out dough with a rolling pin as thin as possible. Beginning at one end, roll dough into a long cylinder.
Beginning at one end, cut roll into slices, like you would cut refrigerator cookies. When roll has been cut into slices, gently ease slices into separate strands of tagliatelle. Cover strands with plastic wrap and repeat process with remaining dough.
Bring a large pot of salted water to a boil. Boil pasta for about 8-10 minutes or until al denté. Drain.
Place pot over medium heat and add butter. Add garlic and sauté for about 1 minute. Add pasta, cream, parmesan cheese and basil. Toss pasta until nicely coated with sauce. Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately.
In this recipe we used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour.