How many people are you cooking for?
A simple dough that is processed into fine gluten-free noodles – perfect for homemade pasta.
#gluten-free
#lactose-free
#nut-free
Ingredients
For the dough:
-
400
g
KOMEKO KNUSPERLUST
-
3
tbsp olive oil
-
4
Eggs
-
1
pinch of salt
-
Pasta machine
Preparation
- Prepare the dough
Put KOMEKO KNUSPERLUST, oil, eggs and salt into a bowl and knead into a smooth, elastic dough. - Let the dough rest
Form the dough into a ball and wrap it in foil and let it rest for 1 hour at room temperature. - Prepare the dough
Quarter the dough, dust the rollers of the pasta machine with KOMEKO KNUSPERLUST and roll the dough into strips in portions. - Fold and roll the dough several times
Starting with the widest roller spacing, roll the dough through the roller, fold it crosswise, and roll it through the roller again. Repeat this process 2-3 times until you have a narrow, rectangular sheet of dough. - Roll out dough to desired thickness
Gradually reduce the roller distance and turn the dough until a sheet thickness of 2-3 mm is reached. - Cutting pasta
Cut the dough sheets into ribbon pasta, tagliatelle or spaghetti using the cutting rollers.
