Fresh Gluten Free Pasta

Are you on a gluten-free diet but still crave the delightful taste and texture of fresh pasta? Look no further! Our new gluten-free fresh pasta recipe, featuring Anything But Ordinary Plain Flour, will revolutionize your culinary world. Say goodbye to bland gluten-free alternatives and hello to delicious, homemade pasta that's truly Anything But Ordinary.

Gluten Free

Serves 3

Ingredients

250g / 2⅔ cups Anything But Ordinary Plain Flour

1 teaspoon psyllium husk powder

¼ teaspoon salt

3 eggs, lightly beaten

Method

In a food processor whisk the flour, psyllium husk powder and salt to combine. Add the eggs all at once and mix until it comes together into a ball. When it has, let the dough continue to be kneaded in the processor for another minute. Remove and place in a bowl, cover and set aside for an hour.

It is best to work on a lightly floured surface so dough has just a minimum dusting of flour between rolls. Divide the dough into four and keep covered. Roll one piece of dough in some extra Anything But Ordinary Plain Flour and pat out to a flat rectangle.

Using a rolling pin and cutting by hand

Use a long rolling pin and roll til even and smooth, turning the dough often and flouring if sticky. Long thin rectangles of dough are needed. The pasta thickens as it cooks so roll it thinner than you prefer it cooked. Cover with a cloth and repeat with the rest of the dough. Roll each piece of dough like a swiss roll and using a sharp knife cut the roll into slices the width of pasta you have decided to make. Unroll and spread the pasta on a dry tea towel until ready to cook.

Using a Pasta Machine

With the rollers on the widest setting, pass the dough through a couple of times, dusting with flour if sticking. Fold in thirds and roll again. Do this five times, then reduce the setting width and pass through again. Reduce the setting width again and repeat til desired thickness, only dusting with flour if sticking. Too much flouring at this stage creates brittle pasta. Pass the prepared sheet of dough through the cutters, either fettuccine or spaghetti, placing your hand below as it feeds through to keep the cut pasta from coiling. Spread the pasta on a dry tea towel and repeat the process with the rest of the dough.

To cook

Bring a large saucepan of salted water to the boil and lower the pasta in. Cook for 4 minutes and test. When it is al dente, drain and place in warm serving bowls, adding sauce of choice or our classic Puttanesca Sauce below. Buon appetito!

Uncooked fresh pasta can be kept in a container in the fridge for a couple of days, provided it has been hung to dry a little before storing.