½ cup tahini
1 cup water (plus more water if necessary)
squeezed lemon juice from ½ lemon
2 gloves of garlic
salt and pepper
1 tbsp lightly roasted sesame seeds
1 tbsp lightly roasted pine nuts or sunflower seeds
2 cups all purpose gluten free flour (Bob’s Red Mill)
1 tsp xanthan gum
6 tbsp tapioca starch
½ tsp salt
2 eggs + 2 egg yolks
½ cup warm water
1 tbsp extra virgin olive oil
For the Tahini dressing mix all ingredients in a food processor until well combined. Add water if necessary for a better consistency.
In a food processor mix flour, xanthan gam, tapioca starch, salt, olive oil, eggs and egg yolks. Mix until combined, add water slowly and process until moistened and dough clumps up. If the dough feels too dry and stiff, add a little more water until pliable.
If not using a food processor whisk ingredients together in a bowl by hand.
Transfer the dough to a floured surface (kitchen counter or wax paper) and divide into 3 parts. When using one part wrap other two parts into plastic wrap to keep the dough moistened. Knead the dough until smooth and roll each piece as thin and evenly as possible (1/16-inch). Cut into shapes using either a pasta machine or a sharp knife.
Bring a large pot of salted water to a boil and place the fresh pasta in the water and cook for about 2 minutes. Toss with tahini sauce and a little bit of olive oil and top with caviar. Serve immediately.
Store uncooked pasta in refrigerator for up to 3 days.
Recipe and photography by Julia Koban @Delight.fuel