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Gluten free pasta


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.