Fresh gluten-free egg pasta

Fresh gluten-free egg pasta
 
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This recipe was uploaded
by oliviascotland

 
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Ingredients

Ingredients
Method
 
  • 1/2 cup tapioca flour
  • 1/2 cup cornflour
  • 2 tbspns potato or buckwheat flour
  • 1 tbspn Orgran gluten substitute
  • 3 large eggs
  • 1 1/2 tablespoon extra virgin olive oil
  • 4 1/2 teaspoons xanthan gum
Sift the flours, gluten substitute and xanthan gum into a bowl. Break the eggs into a separate bowl and whisk lightly. Add the oil and whisk again. Make a well in the centre of the flour mixture, and pour in the egg and oil mix. Gently mix together with a fork and bring together to make a stiff dough (similar in consistency to shortcrust pastry). Knead for a couple of minutes until smooth. Wrap tightly in clingfilm and allow to rest for at least 30 minutes.

Either roll out using a pasta machine or by hand, and cut to the desired shape and length. Cook in boiling, salted water to which a tablespoon of oil has been added for 7 - 12 minutes (depending on thickness) until al dente. Rinse and drain well and serve immediately.

Fresh gluten-free egg pasta

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This recipe was uploaded by oliviascotland

 
 
This is a slight variation to the Bette Hagman pasta recipe. It is easy to make, very robust and is miles better than any dried gluten-free pasta currently on the market!

Method


Sift the flours, gluten substitute and xanthan gum into a bowl. Break the eggs into a separate bowl and whisk lightly. Add the oil and whisk again. Make a well in the centre of the flour mixture, and pour in the egg and oil mix. Gently mix together with a fork and bring together to make a stiff dough (similar in consistency to shortcrust pastry). Knead for a couple of minutes until smooth. Wrap tightly in clingfilm and allow to rest for at least 30 minutes.

Either roll out using a pasta machine or by hand, and cut to the desired shape and length. Cook in boiling, salted water to which a tablespoon of oil has been added for 7 - 12 minutes (depending on thickness) until al dente. Rinse and drain well and serve immediately.
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