3/4 cup gluten free flour (we use nameste flour)
1/4 cup carrot powder (these are just dried carrots that have been milled)
1 egg
Dash of salt
Water a tsp at a time.
Combine all the dry ingredients on a counter surface. Create a well for the wet ingredients in the center. Beat the egg in the center and gently fold in the flour around the edges. Continue until the egg add oil are Incorporated. As water a tsp at a time initio the dough is plaiable but not sticky. Kneed for a minute or two. Then let it rest for 20 min under a cloth to keep it from drying out. Kneed for a few more minute then roll out on the counter and cut or run through your pasta machine.
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