Mozzarella Arancini
- 10 mins
- 12-16
- Easy
Go back
Gluten Free Fresh Pasta
Go all out with your Italian meal this weekend and make your own gluten free fresh pasta - it's really simple and can be made into a variety of shapes!
-
Cook: 2 mins
Prep: 20 mins - 2 portions
- Easy
Go back
Gluten Free Fresh Pasta
Go all out with your Italian meal this weekend and make your own gluten free fresh pasta - 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
- Place the Mix, salt and xanthan gum in a large bowl and make a well in the centre.
- Crack the eggs into the well and beat well with a fork
- Using your fingertips, combine the flour and eggs together to form a dough.
- Knead until smooth on a surface lightly dusted with Mix.
- Split the dough into 3 pieces and wrap the pieces you are not using in cling film to stop it drying out.
- 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.
- 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.
- Hang the pasta to dry or spread on a cooling rack for about an hour.
- 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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