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I wrote a couple of weeks ago asking if anyone had information on making
fresh pasta. The answer was "No", because I had lots of replies from people
asking me what I had found out and to pass it on to them. So I went and
found out for myself.

I have come up with a recipe that seems to work and it is very
straightforward. I set aside some time to practice with it and experiment
before trying it out for dinner and I recommend you do the same. A wet and
windy autumnal day seemed ideal.

I am using ounce measures because we in the UK have no idea at all how much
a cup of something is and it confuses the hell out of us.

Basic fresh pasta-:

3oz soy flour
4oz brown rice flour
pinch salt
2 large eggs
1 tablespoon olive oil
2 tablespoons water
(optional half tsp dried basil)

mix together the flours with the egg and oil then add the water one spoon
at a time until you have a pliable dough. Leave to rest for 30 minutes.
Divide in two for putting through the pasta machine.

At this point a word of caution - the amount of water needed can be wildly
variable. I have to say that there is some trial and error about this
recipe. You have to persevere when putting the dough through the pasta
machine as it can be too dry and break up. I have found that 2 tbsp water
gets a nice feeling dough, but then it breaks up . Today I probably added
one extra spoonful in all while I was kneading the dough.

You have to watch out how much flour you use for dusting or it may dry out
too much. Keep it moist seems to be the rule.

The pasta machine instructions say to keep feeding the dough through
reducing the roller spacing one notch at a time. I have only ever
managed to reduce by 3 notches before it started to shred the dough.
However, the dough seems fairly forgiving and you can just scrunch it up
and start over.  From here on in just follow general pasta making
instructions.  I have just acquired an Imperia pasta machine. It works
very well but it is a pig to clean. Because of this your pasta machine
must be exclusively gluten free. I get most of the sticky dough off then
leave the rest to dry out before giving it a good going over with a toothbrush!

Tonight I made spinach and ricotta canneloni with tomato sauce and bechamel
sauce, all gluten free. We all ate the same meal for the first time in over
3 years!

Ann
Sheffield
England