Tagliatelle & probiotic pesto
Finally - an ACTUALLY good gluten-free pasta dough, dressed with a lovely pesto (with a fermented option)!
It’s been a little while since my last post! Hello to those of you who’ve been here a while, and welcome to those who’ve recently joined!
The last two months of my 2024 were filled with travel, holidays, and celebrations with loved ones. My new year has started in full force, with some VERY exciting projects in the works…
Notably: I’m currently certifying to be a Detox Coach & Root Cause Healer, after my own health journey following this very same method - which has been utterly transformative and has allowed me to regain control of my health and wellbeing! I’m so excited to share what I’ve learned and help others find the same sense of empowerment…and learn the tools to self-heal from chronic symptoms. The method is all-natural, non-invasive, and totally affordable - and YES, it actually works.
You can find out a bit more about the method here!
I’ll be placing extra emphasis on developing nutrition plans with actually delicious recipes, that don’t feel restrictive, so that my clients feel that they are able to retain a certain quality of life whilst going through the various detox protocols. Life is too short to NOT enjoy yourself!
I’ll be sharing some of those recipes on here along with more information on the Detox Healing program I’ll be offering, so you can get a sense of what it’s all about. And don’t worry - there’ll still be plenty of fermentation recipes included! Gut health is, after all, a huge part of root cause healing, and fermented foods are absolutely part of that journey.
Do reach out if you’re interested in this 1-1 coaching, which I’ll be launching late spring!
In the meantime, I’m very excited to share this recipe with you all! In a previous life I was a pasta-maker in a small restaurant in East London, although since I’ve been on my own detox journey I’ve temporarily cut gluten out…and have been on a mission to develop a gluten-free flour blend that works for egg doughs!
…And I think I’ve cracked it! This dough is easy enough to roll out, and has minimal breakage throughout the process. It’s suitable for all types of long pastas, and whilst I haven’t yet tried stuffed pastas with it I reckon it would suit. The primary recipe is also grain-free for those who are interested in this option, but I’ve included a few easy swaps as well.
The tagliatelle are dressed in my go-to pesto recipe which also happens to be vegan, although it needn’t be if you don’t wish it. It’s highly versatile and the nuts and greens can be switched out for your preferred options. It can also be fermented in a couple of different ways - I’ve included those too!
Give it a whirl, experiment, and let me know how it goes! And give me a follow on Instagram for more fun recipes, Detox-related content, and more XX
Gluten-free Tagliatelle (for 2)
Ingredients:
2 tbsp psyllium husks
2 tbsp tapioca starch
70g light buckwheat flour (or sorghum flour)
70g cassava flour (or sweet rice flour)
2 eggs
Instructions:
Stir the flours, tapioca starch, and psyllium husks together until well-mixed.
Add the eggs, stir it in with a fork, then knead by hand until there are no flour patches nor loose bits and the dough comes together in a ball. If the dough is very crumbly, add a bit of water and knead thoroughly until it stays together in a ball.
Cover and let sit for a half hour so the flours absorb the liquid (especially the psyllium husks, which will thicken up and contribute to the elasticity of the dough).
Sprinkle your worktop with a bit of buckwheat flour to keep the dough from sticking while rolling out.
Shape the dough into a rough rectangle and roll it out until it’s about 3-4mm thick. You may want to work in small portions for easier handling. The dough will be scrappy and delicate, but the more you roll it out the more it will stick together.
Cut the dough into 6mm thick strips, cutting off and saving the scrappy edges to ball up and roll out into more pasta - no gluten means that you cannot overwork this dough!
Boil in heavily salted water for 1.5-2 minutes until the pasta floats to the surface. Gently fish them out and serve with your favorite sauce!
Pesto (with fermented option)
Ingredients:
3 cloves garlic
Juice of ½ lemon (I like mine tangy!)
1 big handful of basil
1 big handful of cavolo nero (or swap for greens of choice)
2 tbsp nutritional yeast (or grated parmesan cheese)
50g cashew nuts (or swap for nuts of choice)
70ml fruity, cold-pressed olive oil (I like Honest Toil)
1/4 - 1/2 tsp Celtic sea salt (adjust to your taste)
Instructions:
Add all the ingredients in a food processor or nutribullet and blitz until coarse.
For a probiotic option: swap out the lemon juice with the brine of your favorite ferment, such as a sauerkraut or preserved lemons.
For a fermented option: once you’ve made the pesto, place it in a container and let it ferment at room temperature for 3-4 days, until fermentation bubbles emerge over the surface and the flavor is pleasantly tangy.