Gluten Free Pasta Pasta senza glutine

Italy has many surprises. Especially known for pizza and pasta, Italian cuisine is diverse and it proposes a diverse

cooking even for those diagnosed with celiac disease. Those people who have a wheat, grain and barley intolerance.

This is our Academy’s recipe for Italian gluten free pasta:

same flavor, less troubles.

• 1 boiled potato, medium-large size • 2 eggs • 200 gms of gluten free flour mix • 100 gms of rice flour • 4Tbs white wine- optional • pinch of salt

Difficulty

Ingredients (serves 4)

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On a work surface, preferably wooden, build the flour substitutes in a mound and make a well in its center. After

you have boiled the potato and skinned it, let it cool and then mash it. Break the eggs into the well with the cooled

mashed potato and then add in the wine and the salt. With a fork, lightly beat the eggs. Then in a circular

motion, gradually incorporate flour substitutes from the sides of the well until combined.

With the heel of your hand, knead the dough by pushing it down and away and turning it repeatedly using a

dough scraper if it sticks and continue for at least 15-20 minutes until it is smooth and elastic. If it sticks to the

surface or seems a little soft, sprinkle it with gluten free flour. Gather the dough into a ball. Wrap with plastic

wrap and let rest for 20 minutes (if you do not have any plastic wrap then sit it under a bowl).

The next step is to decide on the preferred type of pasta. For

lasagna, tagliatelle, ravioli, etc, roll it out flat. For noodle pasta,

rolling and forming pasta: on a clean surface dusted with flour, flatten the kneaded dough with your hand. With a flour-dusted rolling pin, roll it out to desired thickness according to how you

wish to use the pasta.

Loosely roll up the pasta around the rolling pin

and unroll onto a flour-dusted kitchen towel,

leaving it until dry to the touch but still flexible:

about 10 minutes, less if the air is dry. On the

work surface, roll the pasta into a cylinder.

With a small sharp knife, cut crosswise into ribbons of desired

width.

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