Saturday, 5 November 2011
Gluten Free Fresh Pasta Recipe
This recipe will take you about 20min to make. It’s a great GF substitute and being ½ Italian it meets my needs for a GF pasta that I can have whenever I want.
225g amaranth flour
125g tapioca flour
1 Tablespoonp walnut Oil
1-2 tablespoons water
Sift together the flours into a large mixing bowl then make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Cover with cling film and allow to rest for 20 minutes.
Roll out thinly and form into whatever pasta shape your recipe calls for. Cook as you would for any fresh pasta in boiling water for 3-4 minutes.