Servings: 2
Calories: 429kcal
Equipment
- Food processor
- Air tight container for resting
- Pasta roller and cutter (if not using a rolling pin and knife)
- Pastry/pasta cutting wheel
Ingredients
- 200 g plain gluten-free flour
- 2 eggs
- 40 ml water
- 1.5 tsp xanthan gum
- Splash olive oil extra virgin (we used Rio Vista Olives' Vintage Range Augusto)
- Pinch salt
Instructions
- Combine all ingredients in a food processor and blitz for 30-60 seconds. It should be soft enough to squash together in between your fingers, but not sticky; adjust and re-pulse with a small amount of water or flour if too dry or wet, respectively. Alternatively, form a well of the dry ingredients, adding the wet to the centre and bringing together with a fork or your hand.
- Remove to a lightly floured board and form into a tight ball. Cut this into 4 pieces, and flatten each down as much as possible with your hands and/or a rolling pin. It will tear and form holes quite easily - just continue to recombine until you have rough sheets. Store what is not being worked on in an airtight container.
- If you don't have a pasta machine, continue to roll the dough out to a thickness of roughly 2mm. Otherwise, begin feeding the dough through the machine starting at the thickest setting and working incrementally up to a medium setting of 5. Expect this to get a bit messy and difficult, but don't give up! When a hole appears, just fold the dough over itself to cover, and then pass it back through on the same setting. You may need multiple passes on the thicker settings, before progressing to thinner widths.
- To form your reginette, lay out sheets of pasta roughly 15cm by 30cm, and then use a fluted cutting wheel to cut lengths of approximately 10mm width. Toss pasta lightly in flour and then transfer to a baking paper lined tray.
- Bring a pot of lightly salted water to the boil and drop the reginette in, cooking until al dente or until there is no longer any white visible in the centre of the pasta when cut into. Roughly 2-3 minutes. Retain a cup of pasta water, and drain.
- Although brittle as they're being made, this pasta is fairly robust once cooked, so serve it with any sauce of your choosing. This time around we simply tossed it through our pink peppercorn brown butter, and served it with some chopped parsley and a crack of pepper.
Nutrition
Calories: 429kcal | Carbohydrates: 81.8g | Protein: 10.3g | Fat: 6.4g | Saturated Fat: 1.7g | Cholesterol: 164mg | Sodium: 112mg | Potassium: 59mg | Fiber: 2.3g | Sugar: 0.3g | Calcium: 24mg | Iron: 1mg
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