Pasta dough with all-purpose flour mix

• 300g gluten-free flour (e.g. Farine from Schär)
• 4 eggs
• 2 tbsp olive oil
• 1 pinch of salt

Pasta dough without all-purpose flour mix (as in my version)

• 40g rice flour
• 60g buckwheat flour
• 150g potato starch
• 50g tapioca starch
• 1 teaspoon xanthan gum
• 3 eggs
• 1 1/2 tbsp olive oil
• 1/2 tsp salt

Sage pesto

• 50g pine nuts, roasted
• 40g fresh sage leaves
• 1-2 garlic cloves
• 1 1/2 dl olive oil
• 80g Parmesan cheese, grated
• 2 pinch of salt
• little pepper

Pasta dough

1. In a large bowl, mix the gluten-free flour/e with the salt, then add the eggs and olive oil and knead roughly with a fork. On a floured work surface, quickly work the mixture into a smooth dough that no longer sticks. If necessary, knead in 1-2 tablespoons of water.
2. Wrap the dough in cling film and leave to rest at room temperature for 20 minutes.
3. Roll out the dough as thinly as possible on a floured work surface and cut into noodles. You can cut these as you wish.
4. Bring a large pan of salted water to the boil, then reduce the heat until it is just simmering. Add the raw pasta to the boiling salted water and leave to stand for 4-6 minutes --> cook until al dente😊
5. Drain the pasta, reserving 1 dl of the cooking water, and set aside.

Sage pesto

1. Toast the pine nuts in a non-stick frying pan without oil for approx. 3 minutes, leave to cool.
2. Finely chop the pine nuts, sage and garlic cloves in a food processor. Mix in the olive oil and grated Parmesan and season with the spices.

Finish

1. Put the pasta in a pan with the reserved cooking water and the sage pesto, mix well and reheat briefly.
2. Arrange on plates and serve with Parmesan cheese.