| Roberts’ GF Plain Flour | 225g | 8oz |
| Vegetable Oil | 40ml | 1.4oz |
| Eggs (55g size) Beaten | 2 | |
| Cold Water | 20ml | 0.7oz |
Serve with cheese or pasta sauce. | | |
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Sift flour. Place into a food processor with a metal blade. Add oil, process on high for 5-8 seconds, add egg and water, process on low speed for 5-10 seconds to form a soft ball. Add more water if necessary. Knead on a lightly floured bench until smooth. Divide dough into 4. Roll between two sheets of flour dusted plastic wrap to a rectangular shape very thinly. Can be used for ravioli, lasagne, cannelloni or cut into thin strips for fettuccine. Cook for 8-12 min in a large saucepan with plenty of water and a little oil. Salt can be added to the cooking water. Drain when cooked.
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Domestic
/ Recipes / Gluten Free