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Ingredients
2 person(s)
Easy and Best Gluten Free pasta dough EVER!!
- 200 g gluten free flour, plain
- 3 eggs, med / size 7
- 1 level teaspoons xanthum gum
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6
35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Add flour, eggs and xanthum gum to bowl. Mix together 20 seconds / sp 3.
- Knead for 1 minute
- Tip out and bring together into a ball. Rest for 15 mins.
- Cut dough into 4 pieces. Cover unused pieces as they dry out quickly. Flatten and roll through pasta machine until desired thickness - prepare your ravioli, pasta shapes or cut into ribbons / spaghetti.
- Add to boiling salted water and boil for 3-5 mins. Drain and place directly into the sauce.
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Accessories you need
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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