Homemade gluten-free pasta

Homemade Gluten-Free Pasta Recipe

La homemade pasta It's a traditional staple, even for those following a diet that excludes wheat protein. It doesn't take much to make excellent pasta at home. gluten free suitable for all those who are gluten intolerant. Here is the for successful corporate training of pasta gluten-free egg and the best flours to prepare it.

ALSO READ: Gluten-free recipes: lots of ideas for celiacs to enjoy.

GLUTEN-FREE EGG PASTA

Flour mixes are easily found on the market celiac which are those recommended and advised for home preparations. Paying attention to the symbol with the bar on the ear of wheat, which is what guarantees the total absence of gluten, we can also use other types of flour. The best, in terms of consistency and flavor, to make the recipe are rice and buckwheat flours, chestnuts and Quinoa.

Ingredients

• 300 g of buckwheat flour
• 200g rice flour (or quinoa or chestnut flour)
• 4 eggs
• 1 pinch of salt
• 10 ml of extra virgin olive oil
• Water to taste

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Preparation

• On a clean, dry work surface, sift the flours and form a small mountain in which you make a hole in the center.
• Place the eggs into the hole and begin to mix using the prongs of a fork.
• Also add salt and extra virgin olive oil
• As you knead the mixture it will become more consistent and you will have to work it with your hands.
• Homemade pasta needs to be kneaded for a long time, until it becomes smooth, homogeneous and easy to work with.
• If the mixture is too hard, add a little water; if, on the contrary, it seems too soft, help yourself with flour.
• At this point, if you have a pasta rolling machine, proceed as usual, forming sheets which you will then cut into the preferred format.
• If you prefer the traditional method, roll out the dough as thinly as possible with a rolling pin and then cut it with a knife depending on the preparation you intend to make.

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