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

Syrian Lentils with Slow-Fried Onions
Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Read More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More