When I became gluten free the one thing I have always missed was having fresh pasta. I had always thought it would be a pain to make it from scratch but then I found a recipe for it in the Allergy-free cookbook by Alice Sherwood and it turns out its really easy. Anyone who has used gluten free lasagne sheets knows what a pain they are trying to cook them before use they stick together or fall apart. Well with this recipe lasagne is now a pleasure to make, I can even make my own ravioli and farfalle now.
In this recipe I am using Buckwheat flour as it is not only hypo-allergenic but incredibly good for you containing lots of amino acids, magnesium (for strong teeth and bones), fibre, and can help to reduce heart pressure and lower bad cholesterol. However, you can use plain gluten free flour if you would prefer.
3 oz of Buckwheat Flour
3/4 tsp of xanthan gum
1/4 tsp of salt
1 large egg
1 tbsp olive oil
This pasta couldn't be easier and takes seconds to make, simply weight out your dry ingredients in a large bowl.
Then make a well in the middle, crack in your egg and olive oil into the well and then it's time to get your hands dirty! Mix until it forms a dough, then kneed on a well floured surface until smooth. Then all you have to do is wrap it in cling film and leave it to rest for 30mins in the fridge.
Once the pasta has rested just roll the dough out as thinly as you can and then cut it to the size you need to fit in your pasta dish for lasagne, or however you need for ravioli etc. Then just pop the pasta on a board to dry out a little while you make the sauce and you are ready to go!
I hope you enjoy this as much as I do :) It really is lazy pasta.
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