FreeFrom fresh pasta
Corn, dairy, gluten, lactose, nut, soya and wheat free
I am afraid that I am normally very lazy and buy gluten-free/wheat-free pasta as so much of it is so good these days. However, some people would still prefer to make their own so for those who do, here is a recips which went in my original Everyday Gluten and Wheat Free Cookbook.
If you cannot buy wheat and gluten free ready made pasta you will have to make your own. If you have an electric pasta maker this is very easy but electric pasta makers are quite expensive. However, even if you do not want to invest a lot of money, it would be worth buying a hand pasta maker which will at least save you the rolling and cutting which used to take up so much of the average Italian housewife's time.
200g / 7oz Sifted gram / chick pea flour
50g / 1 3/4oz Rice flour
2 medium eggs
If you have an electric pasta maker, put the in flours, then add the eggs according to the instructions. This mixture will work for spaghetti, tagliatelli, penne and lasagne sheets.
If you have a hand pasta make, sift the flours together, make a well in the centre, break in the eggs and gradually draw the latter into the flour and mix to a soft dough. Then feed the mixture through the pasta maker according to its instructions.
Leave the pasta to rest for at least 30 minutes then cook in plenty of lightly salted boiling water for 4 - 6 minutes depending on which shape and thickness of pasta you have made and serve with the sauce of your choice.
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