Serve tossed with parmesan cheese and your favorite pasta sauce. Add the pasta and cook for 1 ½ to 2 minutes or until the pasta is al dente. Continue with the remaining dough.īring a large pot of water to a boil over high heat. Sprinkle each with fresh thyme or chives and serve. Using a wide, flat spatula, transfer the squash slices to plates. Bake until the egg whites are just set, about 10 minutes more for runny yolks, and a few minutes longer for set yolks. (We prefer the number 4 or 5 on our roller) Cut the sheet into desired pasta shape and length. Gently crack an egg into the center of each squash slice and sprinkle each egg with a pinch of salt. Slowly start to reduce the thickness of the roller until you reach the desired thickness of the pasta. The dough may crack slightly but the more you fold it and put it through the roller dusted with flour, the smoother it will get. Put the dough through the roller another time. Using a pasta roller set on the thickest number, roll the pasta into a sheet. Cut into 4 pieces and wrap three of them tightly with plastic wrap.ĭust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand. When the mixture forms a rough dough, pour the dough out onto a lightly floured surface and kneed for a 2 to 3 minutes to bring it together. Using a fork break up the eggs, slowly starting to mix the flour into the eggs a little at a time. Place the flour in a medium bowl and create a well in the center.
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