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Fresh Pasta

Go all out with your Italian meal this weekend and make your own pasta dough - it's really simple and can be made into a variety of shapes!

  • Cook: 2 mins
    Prep: 20 mins
  • 2 portions
  • Easy
Go back

Fresh Pasta

Go all out with your Italian meal this weekend and make your own pasta dough - it's really simple and can be made into a variety of shapes!

  • Cook: 2 mins
    Prep: 20 mins
  • 2 portions
  • Easy

Ingredients

150g Juvela Gluten Free Mix
Pinch of salt
½ tsp xanthan gum
1 medium egg
2 medium egg yolks

Method

  1. Place the Mix, salt and xanthan gum in a large bowl and make a well in the centre.
  2. Crack the eggs into the well and beat well with a fork
  3. Using your fingertips, combine the flour and eggs together to form a dough.
  4. Knead until smooth on a surface lightly dusted with Mix.
  5. Split the dough into 3 pieces and wrap the pieces you are not using in cling film to stop it drying out.
  6. Roll out as thinly as possible with a heavy rolling pin or use a pasta maker and feed the dough through, gradually narrowing the rollers to achieve a thin dough. Add extra flour as necessary to prevent it sticking.
  7. Cut into lengths for spaghetti, linguine or tagliatelle (or use attachment on your pasta maker; or cut sheets and fill as required for tortellini or ravioli.
  8. Hang the pasta to dry or spread on a cooling rack for about an hour.
  9. Cook for a couple of minutes in boiling water and serve with your favourite sauce. (The pasta will keep for a few days if refrigerated in an airtight container.)

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