Free UK delivery on all orders over £30 - from just £3.50 for smaller orders

Easy Gluten-Free Pea Pasta

Making fresh gluten-free pasta from scratch couldn’t be easier with our Yellow or Green Pea Flour, with or without a pasta machine.

Easy Gluten-Free Pea Pasta

Hodmedod's Yellow and Green Pea Flour both make fresh gluten-free pasta that's easy to work and has a superb taste and texture.

The fresh pasta can be made from scratch in about 15 minutes. Cooked fresh it takes just 1 to 3 minutes, depending on the thickness of the pasta.

Serves 2

Ingredients

  • 100g Yellow or Green Pea Flour
  • 1 Free Range Egg (or just use 40-50 ml Water for vegan pasta)
  • 1 tsp Olive Oil
  • Extra Water or Olive Oil if required
  • Pea Flour for dusting

Method

  1. Weigh the pea flour into a large mixing bowl, make a well in the centre and add the oil and egg (or 40ml of the water if omitting the egg)
  2. Combine the ingredients thoroughly until the dough holds together well and has a springy consistency. Fingers work best but a food processor can be used for this step if you prefer. Add more oil or water if the dough seems too dry.
  3. Leave the dough to rest, wrapped in clingfilm or covered with a damp tea towel. The dough should be rested for at least 5 minutes but 30 minutes is better if time allows. The dough will keep well for up to 24 hours if wrapped and refrigerated.
  4. Place the dough on a work surface dusted with flour and roll out flat.
  5. If using a pasta machine, feed the rolled dough into the machine with the rollers on a wide setting, fold over on itself and feed through again. Reduce the setting and repeat until the pasta is the required thickness.
  6. Without a pasta machine just roll the pasta on the floured work surface, fold and roll again, repeating until the pasta is the required thickness.
  7. Cut the pasta into the desired shape manually or using the pasta machine cutter. Tagliatelle, maltagliati and lasagna sheets all work well.
  8. Cook in vigourously boiling salted water for 1 to 3 minutes, depending on the thickness of the pasta. Or use lasagna sheets to replace dried pasta.



Nick Saltmarsh
Nick Saltmarsh

Author



Leave a comment

Comments will be approved before showing up.