Servings: 4
Calories: 514kcal
Ingredients
- 300 g gluten-free flour
- 3 eggs + 1 egg yolk
- 120 g blanched spinach, finely chopped (or blended)
- 3 tsp xanthan gum
- Pinch salt
Instructions
- Form a well of the dry ingredients, add the eggs and spinach to the centre, and bring together with a fork or your hand.
- Knead for 1-2 minutes, shaping into a tight ball. If the dough is too wet and sticking to your hands, add flour half a tablespoon at a time.
- Cut into 4 pieces, and flatten each down as much as possible with your hands and/or a rolling pin. Begin feeding the dough through the machine starting at the thickest setting and working incrementally through to your desired thickness. This will be tricky, and the dough will tear quite a bit at first, but 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.
- Cut the pasta sheets into lengths of 20-25cm, and feed through a fettuccine cutter. Toss the 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 fettuccine in, cooking until al dente or until there is no longer any white visible in the centre of the pasta when cut into (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. We went for the trusty family favourite, pairing it with our signature tomato sauce and meatballs.
Nutrition
Calories: 514kcal | Carbohydrates: 124g | Protein: 24.2g | Fat: 14.2g | Saturated Fat: 4.7g | Cholesterol: 588mg | Sodium: 2169mg | Potassium: 295mg | Fiber: 60.7g | Sugar: 0.9g | Calcium: 162mg | Iron: 6mg
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