How to Make Spring vegetable pasta

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Gluten Free Heaven

  • Yield: 4 to 6 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 15 Minutes


For the pasta dough
  • 6 oz (180 g) gluten-free plain flour mix, plus extra for dusting
  • 3½ oz (100 g) brown rice flour
  • 3½ oz (100 g) tapioca flour
  • 3½ potato flour
  • ½ tsp xanthan gum
  • 1½ tsp salt
  • 2 tbsp warm water
  • 4 medium free-range eggs, lightly beaten
In addition
How to Make It
  1. For the pasta dough, combine the flours, xanthan gum, salt and water in a bowl. Mix briefly until just combined, then slowly beat in the eggs until the flour mix has absorbed it; add more flour if too sticky, or a little water if too dry.
  2. Turn out the dough onto a lightly floured surface and knead briefly before dividing into two balls. Pat down into discs and wrap in clingfilm. Chill for 30 minutes.
  3. Roll out the dough pieces on a lightly floured surface into rough rectangular strips. Pass them through a pasta machine set to its widest setting.
  4. Repeat until smooth, before passing them through the machine at increasingly narrow settings until the pasta sheets are approximately 2.5 mm (1/8 in) thick. Hang the sheets off a cold oven handle and leave to dry for 1 hour.
  5. After drying, cut the sheets into thin strands of spaghetti, arranging them on floured trays.
  6. In addition, heat the olive oil in a large sauté pan set over a medium heat. Add the broad beans and stock and bring to a simmer. Cover with a lid and cook for 2 minutes. Set aside.
  7. Brush any excess flour off the spaghetti, before cooking in a large saucepan of salted boiling water until almost 'al dente,' 2-3 minutes. Drain when ready, then add to the sauté pan of beans.
  8. Warm over a low heat and season to taste with salt and pepper.
  9. Divide between serving plates. Top with freshly grated Parmesan and some chives before serving.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
Total Fat
9.7 g
Saturated Fat
2.3 g
Trans Fat
0.0 g
2.2 g
20 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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