Easy Gluten-Free Pulse Pasta

Easy Gluten-Free Pulse Pasta

by Nick Saltmarsh May 14, 2017

Making fresh gluten-free pasta from scratch couldn’t be easier with our pulse flours, with or without a pasta machine.

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

Method

  1. Weigh the pea or bean flour into a large mixing bowl, make a well in the centre and add the oil and 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 vigorously boiling salted water for 1 to 3 minutes, depending on the thickness of the pasta. Or use lasagne sheets to replace dried pasta.



Nick Saltmarsh
Nick Saltmarsh

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Seeded Sourdough Scones with squash, YQ and Broth Mix #1
Seeded Sourdough Scones with squash, YQ and Broth Mix #1

by Henrietta Inman February 28, 2021

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.

Read More

Swede and Winter Herb Broth with Mix #1
Swede and Winter Herb Broth with Mix #1

by Henrietta Inman February 28, 2021

Swede! Such a beautiful unsung winter vegetable! It makes a perfect pairing with Hodmedod's beautiful, multi-coloured, many-textured, diverse and delicious broth mix.

Read More

YQ Mini Leftover Pies
YQ Mini Leftover Pies

by The Cook and Him December 26, 2020

These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.

Read More