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Wholemeal Pasta Dough

Shipton Mill’s Very Fine Ground W/meal flour, used in this recipe, is just perfect for making your very own delicious pasta!

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4oz Very Fine Ground Organic W/meal Flour (203)
1 large whole egg

Serves 2


To make the dough, place the flour on a worktop and make a hole in the middle in which to put the eggs. Then beat the eggs with a fork and gently mix in the flour from the sides. Continue mixing the ingredients until the dough comes together. At this point, start kneading the pasta on a hard surface sprinkled with flour using the palm of your hand. (If the pasta is too dry or crumbly, add a little water). When the dough is smooth, form a ball, wrap in clingfilm and leave to rest for 30 minutes. (Resting makes the dough more elastic). When rested, roll the dough out (to the thickness of 2-3mm) or feed through a pasta machine and cut to the desired shape/length. Place the cut pasta on a large surface to dry before cooking. To cook, place the dried pasta in a pan of boiling water for about 4-5 minutes; keep checking in one-minute increments until the pasta is al dente. Drain and serve!

Added by: S H Pelly

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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