Time: 1 ora
Difficulty: Facile

Today’s recipe for tagliatelle is special, obviously gluten-free and with a special ingredient: carob flour! It is accompanied by a white guinea fowl ragout, a sophisticated dish ideal for special occasions.

Characteristics
The locust beans are the fruits coming from the evergreen tree of the carob, have a similar appearance to the pod of a bean.
From the locust bean seeds, contained inside the pods, is obtained the locust bean flour that is used for human nutrition, especially as a substitute for cocoa of which it reminds the flavor, but adifferenza does not contain caffeine. Also used for sweetening.
Carob is in fact, very rich in sugar, fat and there is a good percentage of protein. It also contains minerals, such as potassium, calcium, sodium, phosphorus, magnesium, zinc, selenium and iron, and vitamins, especially those of group B, vitamins C, E and K in addition to a good concentration of dietary folate.
Historical background
The carob tree (Ceratonia Siliqua) grows spontaneously and is native to Sicily, where it was once imported by the population of the Phoenicians.
Notes
The absence of gluten makes it ideal for the gluten-free diet, the high presence of fiber, however, increase the satiating power of locust beans, which are, therefore, an excellent food break-hunger for those who follow slimming regimes.
Among the therapeutic properties of this fruit it is necessary to distinguish between locust bean flour, useful in some cases to counteract diarrhea and carob bean pulp that, instead, absolves the laxative effect.
Ingredients for 4 people:
280 g special for fresh pasta Molino Dalla Giovanna
30 g locust bean flour
3 whole eggs
2 egg yolks
40 g water
10 g extra virgin olive oil
8 g salt to taste
coarse salt
rice flour for dusting

For the seasoning you can:
400 g minced guinea fowl pulp
2 leeks
1 shallot
2 ribs of celery
1 dl dry red wine
120 g Kalamata pitted olives
150 g white grapes
7 bay leaves
extra virgin olive oil
salt up
8 berries of juniper

To prepare the seasoning:
Trim the leeks, remove the outer leaves, wash and slice thinly; peel the shallots and chop. Trim the celery, wash it, remove the filaments and cut into very small cubes; brown the ingredients prepared in a large pan with 2 tablespoons of oil for 3 minutes, then add the guinea fowl pulp and cook over medium heat for about 15 minutes.
When the meat has taken out most of its liquids, add a washed bay leaf, juniper berries and wet with wine; let it evaporate on high heat, then add the washed grapes, divided in half and deprived of seeds, cook for 1 minute, then season with salt and pepper, and mix with a spoon to mix the sauce.
How to prepare pasta:
Mix the gluten-free flours in a bowl or in a mixer, add the eggs, a pinch of salt, oil and water, and knead everything; obtained a homogeneous ball, take a piece and roll it with the appropriate machine in sheets 2 mm thick, Roll them up and cut them with a knife, to obtain 5 mm wide noodles (otherwise cut the dough with the special machine, mounting the roll for noodles).
Transfer the noodles to a tray sprinkled with rice flour and let them dry for 30 minutes.
After this time, cook the tagliatelle in plenty of salted boiling water with 1 tablespoon of oil; drain after 5-6 minutes and add to the sauce in the pan. Let them flavor, complete with the washed olives, mix again, then divide them into individual dishes with seasoning, garnish with a bay leaf and serve.