Don't be alarmed if you find this recipe for how to make pasta without wheat flour to be very easy, because that's how it is. Simple, no-secret ingredients!
Ingredients
- 350g gluten free flour mix (I used the Beladri brand) + 50g to sprinkle when opening the dough
- 3 eggs
- 2 spoons of oil
- 2 spoons of water
- Puff of salt
Lactose-free gluten-free noodles
Method of preparation
- Let's start by putting 250g of the gluten-free flour mix on a bench or bowl
- add the 3 eggs one at a time and stir the dough (by hand or spoon)
- As the dough gets wet, add more flour
- Add oil and water and salt, and then stitch the dough with more flour
- The dough point is when it is no longer sticking to the countertop and hands
- divide the dough into 3 equal parts
- Spread gluten-free flour on the counter to start rolling out the dough
- With the aid of a roller, open one part at a time (open the dough and turn it on its side and if you need to, always put a little flour on top so that the dough does not stick to the roll)
- After opening as thick as you want, cut with a very sharp knife in the shape you want
To prepare dough without wheat flour:
Boil water in a pan with oil and salt. add the cut dough. leave around 7 a 10 minutes. Try to see the point of the dough and remove when you are at the point you prefer (on the spot or softer). Drain the dough and serve with the sauce whatever you like or the basic garlic and oil.
Tips on how to make top-notch flour-free dough
- Stirring with your hand is always better to feel the dough point. Keep your hands well sanitized and short, clean nails
- I tried to cut the dough making a roll to be faster, but the dough is delicate and breaks easily if bent so be careful if you use this fashionable technique (watch the recipe video to learn more)
- It may be that the amount of flour I used is not the same as you will be using as the amount depends on the size of the egg, spoon size, etc.
- This recipe is originally from the Schar brand., however when I started to do with the guidelines given, nothing went right and I had to adapt the amount of gluten-free flour as I found the need., therefore it is a recipe that can vary a lot..
- The important thing is to know the right point of the raisin and have the flour on the side ready to be used. (see the video for the dough point)
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