• 70g buckwheat flour
• 50g sourdough starter (or 20g rice flour and 40g live full fat Greek yoghurt)
• 3 tsp psyllium husks
• 50g tapioca starch
• 1 egg, beaten
• 1 tsp olive oil
• 2 pinches salt

Method

• Mix the buckwheat flour together with the sourdough starter (or the rice flour and yoghurt) and combine to form a slightly tacky dough.  NOTE: If using the starter you will need to add a little water but do it a little at a time.
• Place the dough in clingfilm and set aside at room temperature for 12 hours, or the fridge for 24 hours.
• After 12/24 hours combine the dough with the other ingredients in a bowl and knead for a couple of minutes. 
• Once it is all combined place it back into the clingfilm and leave in the fridge for at least an hour, or up to 24 hours.
• Remove the dough from the fridge and ensure that it is firm, but pliable. 
• Cut the dough into three pieces and place between two lightly floured, grease proof pieces of paper to roll out.
• Roll out as thin as possible – ideally 2mm.  Then peel off the top piece of grease proof paper, before replacing it, turning the dough and carefully peeling off and removing the other side.
• Using a pizza cutter, cut into 0.5cm strips for tagliatelle and place aside.  Repeat with all three pieces of dough until you have rolled and cut them all.
• Bring a large pan of water to the boil and add a little oil.  Then slowly add a few pieces of the pasta – ensuring that the water remains boiling – before adding the rest a few at a time to keep them separate, but at the same time being quick.
• Cook for 3-4 minutes, check that the pasta is done and drain.  Serve immediately