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Gluten Free Pasta Flour Mix
Make a ball of dough with an electric mixer and kneading hook by mixing all the ingredients all at once. (If mixing by hand mix all ingredient with a wooden spoon and continue kneading on the table when all water is absorbed.) If necessary, add 1 extra tbsp. of water at a time until the dough has the consistency of a smooth play dough.
Divide the dough into a few balls and flour them well. Roll out each ball as thin as possible. Dust the rolled dough sheet well with flour and roll it up. Hold the roll together with one hand while slicing little wheels off the end. Make the slices as wide as you want your pasta to be. Balance a dusted rolling pin on a bowl and unravel the pasta wheels. Hang the strips over the rolling pin.
Transfer the pasta into a large pot of rapidly boiling water and boil until al dente. (+- 5 minutes) Strain off the water. Add 30 ml of oil and toss to prevent the pasta from sticking together.
Recipe: 2 Cups Pasta Flour (500ml), 2 Eggs 2 tbsp oil (30ml), 6 tbsp Water (90ml), Egg Free Version: Replace the eggs with 2 tbsp of vinegar. Change the water to 10 tbsp (150ml)