GLUTEN-FREE PASTA DOUGH

SERVES 4

Method - Lasagne-sheets

STEP 1

Roll out dough until thin, or work through a pasta machine. Cut sheets into a manageable length.

STEP 2

Place pasta sheets in salted boiling water and cook for 5 minutes. Drain before using in your lasagne.

Method - Fettuccine

STEP 1

Use the pasta dough recipe, but add ¼ cup flour and an extra egg.

STEP 2

Work into a dough. Using a rolling pin on a surface dusted with gluten-free flour, roll out dough to form rectangles.

STEP 3

If you have a pasta machine, follow instructions to make fettuccine. If not, roll out dough to desired thickness and use a sharp knife to cut strips of pasta approximately 5mm wide.

STEP 4

Boil fettuccine in salty water to cook for 5 minutes, ready to serve with your favourite meat or vegetable sauce.

Method - Ravioli

STEP 1

Roll out dough until thin and cut into 8cm squares with a pizza cutter. In the middle of each square, place 1-2 tablespoons of spinach filling*. Fold over and give the edges a good press.

STEP 2

Place ravioli in salted boiling water and cook for 5 minutes. Serve with parmesan.

SPINACH FILLING

• 150g spinach, chopped and cooked
• 25g onion
• 1 clove garlic, crushed
• 3 basil leaves, chopped
  
• 150g feta
• 1 teaspoon ground nutmeg
• 50g parmesan, gratedPlace all ingredients in a bowl and stir well to combine. Season with salt and pepper to taste.

VARIATION

Cook butternut pumpkin and season with nutmeg and pepper. Mash, ready to use as ravioli filling.

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