GLUTEN-FREE WEDGES

Posted by Rosa Rizzo on

Ingredients for pasta

300ml water

50 butter

200g Fine whole grain rice flour Mulino Marello

4/5 whole eggs

Procedure

Put the water and butter in a saucepan and bring it to a boil, turn off and then add the flour and mix everything until the mixture comes off the walls.

Transfer the dough to a bowl and let it cool a little.

Add one egg at a time, stirring until a soft mixture is obtained. Use a sweet syringe to create the spirals by making 2 turns of pasta and overlapping them. Turn on the oven at 160 degrees and bake for 15 minutes then lightly open the door (to leave the door open you can use a wooden spoon to let out the moisture), continue cooking until they are well golden brown.

Let cool and stuff with Custard.

Dust the surface with icing sugar.


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