Recipe: Gluten-free Tagliatelles

1 Make a well with the Soissons bean flour,

2 Add fine salt then whole eggs,

3 Knead everything then add water,

4 Work the dough well to give it elasticity.

5 Place in a cloth for 30 to 45 minutes,

6 Then roll out with a rolling pin as thinly as possible (1mm),

7 Fold then cut into strips ½ cm wide, lay to dry on a kitchen towel and cook in water like regular pasta for approximately 8 to 10 minutes.

8 During kneading the dough has a slight bean odor that fades during cooking.
Can be accompanied with tomato sauce, grated cheese or other according to your preference.
-- If the dough is too dry during kneading add water or remove some (do not pour any) depending on the beans if they are very dry or still slightly damp at the time of grinding.