Linguine with Zucchini and Carrot
1 hr 25 min.
ready in 1 hr 55 min.
- For the pasta
- 2 ½ cups
gluten-free all purpose flour (plus extra for dusting)
- 1 tablespoon
- 1 teaspoon
- 1 ½ tablespoons
- For the vegetables
zucchini (shaved into ribbons)
carrots (cut into thin strips)
- 1 handful
- 1 handful
young Broad bean
- 4 tablespoons
extra virgin olive oil
- 2 cloves
scallion (thinly sliced)
- 6 tablespoons
- 3 tablespoons
finely chopped flat-leaf parsley
- 3 tablespoons
grated Parmesan cheese
For the pasta: mix together the flour, xanthan gum and salt in a mixing bowl.
Add the eggs and oil and mix well.
Knead into a ball, wrap in cling film and chill for 15 minutes.
Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.
Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.
Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta.
You can also roll the dough by hand using a rolling pin but you'll need to roll the pasta sheets really thinly. Fold the pasta 4-5 times and roll out the dough paper thin.
Hang to dry or place on a tray dusted with flour to dry for 10-15 minutes.
Cut into thin strips and leave to dry.
Put the courgette strips and carrots in a colander, sprinkle with salt and leave for 15 minutes until soft.
Bring a large pan of salted water to a boil. Blanch the tomatoes for 1 minute, then skin, quarter, and remove the seeds. Cut into thin strips.
Blanch the peas in a pan of boiling water for 2 minutes, then refresh in cold water. Repeat with the broad beans. Keep the water boiling for the pasta.
Heat the oil in a heavy-based frying pan over a medium heat. Add the garlic and spring onion and fry for 2 minutes until soft.
Increase the heat and add the vegetable strips. Pour in the wine and add the tomatoes, peas and broad beans. Cook for a further 2 minutes, then set aside.
Add the pasta to the boiling water and cook for 2 minutes until just tender.
Drain, reserving a little of the cooking water. Tip the pasta into the sauce. add the courgette flowers, parsley and parmesan and pour in a little of the reserved cooking water.
Cook for 1–2 minutes, stirring continuously, then serve immediately..