FRESH GLUTEN-FREE PASTA WITH EGG

Posted by Rosa Rizzo on

FRESH EGG PASTA

Doses for 4 people

KNEAD BY HAND
Ingredients
2 tablespoons olive oil
4 whole eggs medium salt q.b.
Procedure

In a bowl mix all the ingredients, work well with your hands until you get a compact and homogeneous panetto. Rest for 10 minutes per temp. Environment. You can work the dough in the pasta machine or with the rolling pin, to create noodles or shapes to your liking. Cooking time about 7/8 minutes (depending on the format).

PLEASE NOTE

Gluten intolerants and celiacs must check that all other ingredients they add have the gluten-free label.

 


0 comments

Leave a comment