Gluten Free Fettuccine With Tomato Basil Sauce
Created by ImPat on October 29, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Recipe #15339
Ingredients
- 1 tablespoon oil (olive oil)
- 4 large eggs
- 300 grams gluten-free flour (plain or all purpose plus extra for dusting)
- 2 teaspoons salt
- Parmesan cheese (shaved to serve)
- TOMATO BASIL SAUCE
- 2 tablespoons oil (olive oil)
- 1 large brown onion (finely chopped)
- 2 garlic cloves (minced)
- 2 cans (400 grams) crushed tomatoes (canned)
- 1 teaspoon caster sugar
- 1/4 cup fresh basil leaves
How to Make
-
Step 1: 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 sugar and season with salt and pepper.
-
Step 2: Bring to the boil, reduce heat to low and simmer for 15 minutes or until thickened and stir through basil.
-
Step 3: Meanwhile using a food processor mix oil and eggs until combined and then add flour and salt and process until dough resembles large breadcrumbs.
-
Step 4: Turn out onto a lightly floured surface and knead for 1 to 2 minutes until a ball forms.
-
Step 5: Divide dough into quarters and roll out each portion into a 2mm thick rectangle and then slice lengthways into 1cm wide strips.
-
Step 6: 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).
-
Step 7: Drain and serve pasta with sauce and parmesan cheese.
Nutritional Facts
- Serving Size: 1 (190.5 g)
- Calories 309.5
- Total Fat - 11.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 138.9 mg
- Sodium - 833.9 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 6.6 g
- Sugars - 3.9 g
- Protein - 12.3 g
- Calcium - 54.5 mg
- Iron - 2.8 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.3 mg