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Egg Tagliatelle (paleo pasta)

Egg Tagliatelle (paleo)

Egg Tagliatelle

Being Italian and gluten-free can sometimes be a little tricky, especially when it comes to pasta. I was flipping through La Cucina Italiana recently when I saw a picture of this egg tagliatelle covered in a delicious sauce. I tried it that night and it was amazing. It looks and feels just like tagliatelle. As much as I love zoodles, especially in summer, sometimes I feel like I need something else and this egg pasta really filled me up without the effects of too much gluten. It can take a little while to make because you have to cook the eggs in batches, roll and cut, but it’s definitely worth it.

For this recipe, I’ve made a simple salmon and cherry tomato sauce but you can use any sauce really. A simple tomato sauce, pesto or mushroom sauce is equally as delicious.

 

Egg Tagliatelle (gluten-free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo Pasta
Cuisine: Dinner
Serves: 4
Ingredients
  • 6 eggs
  • Salt
  • Pepper
  • 60 gm of parmesan cheese (for a dairy free option leave out the parmesan cheese)
  • ½ red onion finely sliced
  • ½ cup of white wine
  • 200gm of ripe sweet cherry tomatoes, quartered
  • A handful of dill, roughly chopped
  • A handful of parsley, roughly chopped
  • Salt and freshly ground pepper
  • 200gm of smoked salmon
Instructions
  1. Beat the eggs together with salt and pepper in a small bowl.
  2. Heat a 1 teaspoon of oil to a 15cm - 16cm frypan
  3. Pour in a little bit of the egg mixture to cover the bottom of the pan - you should make 6-8 small omelets.
  4. Cook the omelets on low to medium heat until they are golden brown (1-2 minutes each side)
  5. Stack 2-3 three omelets on top of one another, roll them up and cut into 1cm ribbons like tagliatelle.
  6. For the sauce
  7. Heat the oil in a frying pan, add the red onion and saute on low heat until translucent and softened. Stir occasionally being careful not to burn the onion (5-8 mins)
  8. Add the wine and turn up the heat, cook until the wine evaporates
  9. Stir in the tomatoes with half the dill and parsley leaves
  10. Cover with a lid, lower heat and allow to simmer for 10 minutes
  11. Once heated through, remove the lid add the smoked salmon and egg tagliatelle stir through until well combined
  12. Divide the pasta evenly between 4 pasta bowls
  13. Top with extra dill and parsley leaves
  14. Season with salt and pepper

 

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