Tuesday, October 23, 2012

"white" Pasta

For those who don't like chickpea flour or simply can't be bothered to stock it in their kitchen.  Here is a pasta dough that is pliable although a bit more delicate to handle than the chickpea version.

1 cup brown rice flour
1 cup corn flour
1/2 cup potato flour
2 tsp psyllium husks
1/2 tsp xanthum
1 tsp salt

2 eggs
3 tbsp olive oil
6 tbsp water (approx)

The easiest way to mix the ingredients is to pulse in a blender, but you can also beat with a fork a little and then knead by hand.  The amount of water needed will vary slightly depending on the humidity of your kitchen so add 5 tbsp and only add more if your dough is too dry to hold together well.

Once your dough has formed a ball, leave to rest for 10 mins before rolling out.  I roll mine out (half a batch at a time) on a silicone mat with either a sheet of clingfilm or baking parchment on top.  Cut with a blunt knife and place on a (Corn) floured plate until you're ready to cook it.