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Gluten-free fettuccine with tomato basil sauce
Gluten-free fettuccine with tomato basil sauce
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Enjoy a tasty and inclusive pasta dish for all diets!
Ingredients:
  • 18.20 gm olive oil
  • 300g gluten-free plain flour
  • 4.80 gm salt
  • Gluten-free plain flour, for dusting
  • Shaved parmesan cheese, to serve
  • 36.40 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 x 400g cans crushed tomatoes
  • 5.00 gm caster sugar
  • 62.50 ml fresh basil leaves
Instructions:
  • In a saucepan over medium heat, sauté onions and garlic in oil until softened. Add tomatoes, sugar, salt, and pepper. Bring to a boil, then simmer on low for 15 minutes until thickened. Stir in fresh basil before serving.
  • Blend oil and eggs together until mixed. Then add flour and salt and blend until the mixture looks like large breadcrumbs. Transfer the mixture onto a lightly floured surface and knead for 1 to 2 minutes until a smooth ball forms. Divide the dough into quarters and roll out each quarter into a 2mm-thick rectangle. Cut each rectangle lengthwise into 1cm-wide strips.
  • 1. Boil a big pot of salted water. Cook pasta for 3 to 5 minutes until tender (it should float when ready). Drain and mix with sauce and parmesan.

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