<<Disclaimer: Verify this information before applying it to your situation.>> For the pasta: 75 grams (3oz) GF bread flour mix ( - a proprietory mix containing guar gum in unknown amount) 25 grams (1oz) guaranteed GF buckwheat flour - if you can't get this a more boring version uses 100g (4oz) of the bread flour mix. 20 grams (about 2 tbs) cooking oil - I use olive oil or maize oil or sunflower oil 20 grams milk (about 2 desert spoons) one medium egg I make this on electronic scales simply re-zeroing after each of the ingredients, then take the bowl off and mix. The mix will probably be too wet and will need more flour added until it becomes like a good non-GF pastry in consistency. Work for 2 - 3 minutes then roll in a ball, wrap in cling film and put to one side for an hour or so. For the fill: 1 large onion chopped 110 grams (4 oz) chopped green pepper 225 grams (8 oz) chopped courgettes (zuchini) 110 grams (4 oz) sliced mushrooms 400 gram tin (14 oz tin) Italian tomatoes chopped 1 tbs GF tomato puree 175 ml (6 fl oz) red wine 1 tsp chopped dried Basil 1 tsp chopped dried Oregano (fresh herbs can be substituted but you'll need a good deal more) 1-2 tbs olive oil (for frying) Garlic to taste - original recipe uses 1 clove we use 4 salt and fresh milled black pepper For the sauce: 3 tbs rice flour 2 tbs cooking oil (as above) 350 ml (12 fl oz) milk grated mace (to taste - we use about a half tsp) 110 grams (4 oz) grated cheese grated parmesan to sprinkle on top. Turn on the oven to 200 C (400 F) Make the fill by frying the onion and peppers over a medium heat for about 5 min until they are soft then add mushrooms, courgettes (zucchini) and garlic and cook for another 5 min stirring to prevent too much browning. Add the tomatoes, tomato puree, wine and seasoning and turn the heat down. Let them simmer for 10 mins, then add herbs. While the fill is simmering, make the sauce: Make the sauce by heating the oil and flour and mixing the milk in with a whisk. When it begins to thicken take from the heat, add cheese and seasoning + mace and stir well. If you cook it too long it goes stringy which feels unpleasant in the mouth. Split the pasta ball into two and roll out to about 1 mm (sixteenth of an inch) thick on a floured surface with a floured rolling pin. I have a non-stick rolling pin which is really good for GF work. Now put half the fill as a layer in your dish and lay the first sheet of pasta on (tucking in the edges if it's too big). Then put the rest of the fill on, roll out the second half of the pasta and lay it on. Pour the sauce over and spread it all over the pasta so it is completely covered (if the sauce is too thick warm it slightly or add a little milk). Sprinkle with parmesan cheese then bake in the preheated oven for 35 - 40 minutes. We recommend a salad of white cabbage, cucumber, tomatoes, peppers and onion with this (with home made french dressing!) Finally, this recipe started life in "The Food Aid Cookery Book" published to help Africa. It starts with the following scripture from Nehemia 8 "Go, eat the fat, drink the sweet wine, and send a portion to the man who has nothing..." David J Walland University of Bristol Radiation Safety Officer [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209