IT’S JUST THE BEST PASTA EVER…( AND GLUTEN FREE).

Ingredients......250gm of gluten free cornflour, 140gm of potato flour, 300gm of fine polenta, 3 eggs beaten, 11 egg yolks beaten ( keeping the egg whites aside for another dish ) , 185ml of soda water,(not an ingredient) an old fashioned clothes horse. The trick to making this pasta is ...you have to knead it firmly and have patience , it does work. Mix the flours and polenta into a large bowl. Make a well in the centre and add the beaten eggs , using your hands to work them into the flour. Now make another well and add the egg yolks and work them into the mixture, adding a little soda water ( 2 tbs at a time ), until the mixture comes together to form a firm elastic mixture. Place the dough on a long sheet of baking paper, lightly dusted with a little extra fine polenta. Knead the dough with the heel of your hand firmly for 3 minutes. Shape the dough into a log and divide into 5 portions. Cover the portions loosely with cling wrap. Place one portion of the dough on the floured baking paper , lightly sprinkle your rolling pin and gently roll out the pasta dough to 3mm thick. Set aside and repeat this process with the remaining dough portions. Use a sharp knife to cut the dough lengthwise into 1 cm wide strips , or your desired width. Drape the the prepared dough lengths over the 'clothes horse'. Cook the pasta in a large pot of salted simmering water with a few drops of olive oil, until el dente, in batches ( do not overcrowd your pot). Drain and serve with your favourite pasta sauce. This is how I would teach you to make pasta, just as I was taught. This is my gift to you. But the world has changed and I know your kitchens are full of all the electric mixers, yes you can use my recipe to prepare this amazing pasta with your wizz bang machines. A morning or afternoon preparing pasta with your hands is envigorating and heart felt..remembering how pasta has been hand made for centuries. Enjoy.