Gluten-free green and yellow tagliatelle

Pour the gluten-free flour onto the board, forming the classic well with a hole in the centre. Break the eggs and pour them into the hole. Add the oil and gently beat the eggs with a fork, adding flour if necessary. Once the mixture becomes firmer, start kneading it by hand. The dough should be soft, smooth and compact. Then divide the dough in two and add a couple of tablespoons of spinach powder to one of the two pieces, kneading again. 

Let the dough rest for 30 minutes wrapped in cling film or covered with a cloth. Then roll out the dough on the board using a rolling pin, turning the dough clockwise to achieve an even thickness. Allow the rolled sheet to rest. 

Roll the sheet onto the floured rolling pin until you form a log, then slide it off gently. Using a smooth-bladed knife, cut the roll into 7 mm wide strips. 

Unroll the tagliatelle by spreading them over your hand and form small nests, wrapping the tagliatelle around your fingers. Let them dry for as long as needed before dropping them into boiling salted water and cooking to the desired doneness. 

To create tagliatelle of other colours, simply add spinach powder, beetroot powder, pumpkin or tomato to the dough.