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Gluten-free fresh pasta

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Gluten-free fresh pasta – 

The traditional ‘pasta all’uovo’ (fresh pasta) for stuffed pasta such as tortellini, ravioli, etc., or simple noodles!

Gluten-free fresh pasta

Preparation time 1 hour

Ingredients for 3-4 people:

250 g of gluten-free flour (I used the BiAglut flour)

2 eggs

1 glass of still water

3 spoons of olive oil

salt

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Beat with a fork the eggs with some salt, then add water and oil and mix.

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Put everything in the sifted flour disposed to fountain and mix well. Leave to rest the pasta for about 15 minutes in a clean cloth.
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Stretch the pasta 3-4 times refolding it on himself for 3 times. Cut it according to the recipe you want.

Make to rest the pasta for at least 30 minutes.

Ravioli with ricotta, walnuts and pine nuts

gluten-free fresh pasta

grechina

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