Gluten-free pasta
Published by Julia Arman le 25 mars, 2016 - 16:24
Homemade, gluten-free pasta made with rice and buckwheat.
Ingredients
- 300g rice flour
- 20g buckwheat flour
- 4 eggs
- 3 tbsp olive oil
Tools
- crusher cone
- dough shaping tip
- food wrap
Recipe
- At least two hours before, mix all the ingredients either in a food processor using the appropriate tool, or by hand in a container with a wooden spoon.
- Shape the dough. It should become homogeneous, not too sticky and in a ball. If you notice too many cracks, add a little water (just a little at a time!). If on the contrary the dough is too sticky, add a little flour.
- Knead the dough with the heel of your hand on a board or a lightly floured work surface. Then reshape it into a ball and repeat this maneuver a few times. The dough should be smooth and supple.
- Wrap the ball of dough in cellophane and place it in the refrigerator. At least two hours, ideally 24 hours. It can stay there longer, but remember that there are fresh eggs in your preparation… And fresh and raw eggs do not keep for long.
- Prepare the extractor, equipped with the crushing cone. Place the shaping nozzle of your choice. Prepare a strainer with a little flour and lightly flour the work surface.
- Prepare small pieces of dough, the size of a thumb or two. To start the movement, insert two at a time at the beginning, then one will suffice.
- Wait until one piece has finished being transformed into pasta before reinserting 1 new dough piece.
- Once the piece of dough is inserted, place one hand at the exit to collect the pasta and with the other lightly flour them to prevent them from sticking together.
- Roll each series of pasta into 'nests'. Cook them in boiling salted water (for 2min30 for tagliatelle, less for spaghetti, which is thinner) If you keep them dried, increase the cooking time.
Subscribe
Most Viewed
Warming and invigorating herbal tea. Ideal in winter or in the morning as a substitute for coffee or tea.
All the ingredients of this succulent Indian sauce are gently pounded with the extractor.
