Capellini Pasta


Ingredients
180 grams of gluten-free flour (See my recipe at Gluten-Free Flour Recipe)
2 eggs
14 grams water
3 grams xanthan; a binder to compensate for lack of gluten
a pinch of salt
⅛ tsp of olive oil
2 T finely chopped spinach or parsley

Directions

Place gluten-free flour, xanthan and water in a bowl
Make a deptession in the mixture and add two eggs
Mix together, adding more water/flour as required for doughlike consistency
Let sit for 30 minutes in a covered bowl so that the dough will hydrate
Run the dough through an Atlas manual pasta machine with capellini attachment
It helps to sprinkle dough and machine with rice flour. This minimizes sticking
Begin by flattening the dough with the roller section
In steps, move the thickness roller to level 5
Run the flattened dough through the capellini attachment
Collect the capellini strands on a cookie sheet
Cook al dente in boiling water making sure to separate the pasta strands

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