Homemade pasta with Brown rice and Maize flour
Shipton mill Organic Brown Rice Flour - 75 g
Shipton mill Organic Maize Flour -75 g
Shipton mill Organic Guar Gum - 20-25 g
3 eggs (on average 65 g with the shell)
Shipton mill Organic Tapioca Starch for dusting
Mix flour and Guar gum together with a pinch of salt until evenly distributed, then make a well in the middle and crack in the eggs. Mixed with the fork, then knead it for 3 to 5 minutes. Put the dough in the plastic bag or film for 10-15 min to rest.
Cut 1/4 of the dough, (keep the rest of the dough in the bag) flatten the piece a bit and dust with Tapioca Starch flour on both sides. I using a pasta machine, which has 9 thickness setting, start with the 0, for tagliatelle, I use thickness settings of 5-6, for spaghetti 4, or a 5 if you prefer thinner version.
If the first roll-through gives an uneven pasta sheet that feels sticky (despite having been dusted with flour) and has streaks of crumbled-looking dough, your pasta dough is too wet, likely because your eggs were larger or had a greater moisture content.
Cooking time depends on thickness tagliatelle 4 min, spaghetti 3-4 min, if fresh if it dry pasta add one more minute.
Added by: Anna Wilsdon
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
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