Gluten-free pasta - a simple basic recipe

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NOTE: Gluten-free baking with the Ruut cassava flour

Ingredients for 4 persons:

• 130 g Ruut cassava flour
• 50 g teff flour
• 70 g potato starch
• 2 tbsp (21 g) psyllium husk powder
• 5 grams of salt
• 2 eggs, size M
• 3 tbsp (27g) olive oil
• 135 ml water

Aside from that:

a pasta machine, if you don't have one you can use a simple rolling pin.

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Put all the ingredients in a bowl and knead them into a smooth dough with your hands.
2. Form the dough into a ball and let it rest for 10 minutes, covered with a tea towel.
3. Now divide the dough into approx. 6 equal pieces and roll out each piece evenly into a small rectangle (approx. 10 x 20 cm) using the rolling pin. The dough should still be about 2-3 mm thick. Make sure you have reasonably straight edges. Either you trim the edges straight, or you just fold the dough over and over again and roll it out a bit until you have a rectangle with even edges.
4. Now let the dough run through your pasta machine. Start at the highest setting (1) and keep running the dough through the machine up to setting 3.
5. Here you can now decide what you want to use your pasta for. Either you roll out the dough one step thinner and you use the dough as:

• lasagna sheets,
• cut out ravioli,
• or you let it (after step 3) through the tagliatelle attachment. You can also cut it into tagliatelle by hand.

1. If you use the noodles directly, cook them in salted water for 3-4 minutes. The lasagne sheets also have to be pre-cooked for about 3-4 minutes before processing. If you're making ravioli, fill them before cooking.
2. If you make the noodles ahead of time and let them dry, they will take about 5-6 minutes in boiling salted water.

Noodles in stock:

You can simply make a large batch of noodles and hang dry them as lasagne sheets or tagliatelle. The noodles will keep for a couple of weeks in a storage jar.

Tip:

If you don't have a pasta machine, you can just roll out the dough with a rolling pin. Here, however, it is more difficult to roll out the dough really thinly and evenly. But it also works.

Recipe by: Johanna Klingenberg

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