- Serves: 2-4
- Prep time: 35min
- Cook time: 5min
Ingredients
- 260 g Pure: FABA protein
- 120ml water
Method
- Mix the ingredients in a KitchenAid mixer for about 5 minutes, scraping down the sides of the bowl every minute to ensure everything is well combined. The dough will develop a very sticky, glue-like consistency, almost resembling a candy caramel—smooth, stretchy, and slightly tacky to the touch.
- Once mixed, wrap the dough in plastic wrap or cover it with a damp cloth and refrigerate for at least 30 minutes. This resting period allows the dough to firm up and become more manageable, making it easier to roll out.
- After the dough has chilled, dust your work surface and rolling pin with gluten-free flour to prevent sticking. Roll out the dough until it reaches your desired thickness. Use a pasta maker to further refine the dough and create your desired pasta shapes, we did fettuccine.
- Be sure to flour the dough lightly as you go to maintain smooth rolling and prevent any sticking.
- Now, the dough is ready to be cooked. Add to some salted boiling water and cook for 3-5min.
