Gluten-free pasta
Ingredients
500 g rye or rice flour
5 large eggs
Method
Mound flour on a work surface or in a large
bowl and make a well in centre, break eggs
into well, with a fork, beat eggs lightly
Using a circular motion, begin to draw flour
from sides of well, continue mixing until flour
is moistened. If necessary, add water, a little at
a time.
When dough becomes stiff, use your hands to
finish mixing. Pat into a ball and knead a few
times to help flour absorb liquid.
Clean and lightly flour the work surface. Knead
by hand for 15 to 20 minutes, sprinkling with
flour as needed, or knead with a food processer.
When dough is pliable, cover and let rest for 20 minutes.
Work with one-fourth of the dough at a time; keep remaining dough covered. Knead in machine 6 to 10 times,
and then feed dough through rollers in succession from widest to third from thinnest setting. Sprinkle dough
and rollers with flour as needed.
When all dough is rolled, cut strips into desired shapes with machine or by hand.
This dough is best used for noodles or lasagne.
Leave pasta to dry well, store in an air-tight container in the fridge.
Cooking the pasta
Cook for 2-4 minutes in boiling water with a little salt and olive oil.
Serve immediately with your favourite topping
Gluten-free Spaghetti Bolognaise
Ingredients
Gluten free spaghetti
1 medium onion, chopped
30 ml olive oil
500 g lean beef mince
400 g canned tomatoes
60 ml tomato paste
2 cloves of garlic, crushed
15 ml brown sugar
15 ml each oregano and sweet basil
Salt and pepper to taste
Method
Heat oil in a large pan and gently fry the onion
for about 3-4 minutes until soft.
Add the garlic and mince and fry until well
browned.
Stir in the tomatoes, sugar and herbs
Bring to the boil then reduce the heat and simmer for about 30 minutes, stirring occasionally.
Serve over the cooked spaghetti and top with
grated cheese and fresh sweet basil, if desired.