I gluten free I
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.
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Put all the ingredients in a bowl and knead them into a smooth dough with your hands.
- Form the dough into a ball and let it rest for 10 minutes, covered with a tea towel.
- 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.
- 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.
- 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.
- 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.
- 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.
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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