Pasta Dough 

Grams/ Weight Measurement
Yield = 2 main courses of fettuccini

200 g Nextjen All Purpose Baking Blend (flour)
3 eggs
10 g olive oil

Put all ingredients in a mixing bowl and mix with a paddle until a firm dough is formed, about 2-3 minutes. Scrape down the sides and mix again for 2-3 minutes.
Place dough on a work surface floured with sweet rice flour and knead the dough by hand, adding 10-20 g more flour if the dough is too sticky.
Cover dough and rest.
Roll as thin as possible with rolling pin, using more flour as needed, then run through a pasta machine to create thin sheets. With the thin sheets, you can then create any shape you desire (linguini, fettuccini lasagna, cannelloni etc.).
Once pasta is formed, it can be frozen, dried or blanched right away in boiled salted water.

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Cups / Imperial Measurement
Yield = 2 main courses of fettuccini

1 1/2 cup Nextjen All Purpose Baking Blend (flour)
3 eggs
1 tsp olive oil

Put all ingredients in a mixing bowl and mix with a paddle until a firm dough is formed, about 2-3 minutes. Scrape down the sides and mix again for 2-3 minutes.
Place dough on a work surface floured with sweet rice flour and knead the dough by hand, adding 10-20 g more flour if the dough is too sticky.
Cover dough and rest.
Roll as thin as possible with rolling pin, using more flour as needed, then run through a pasta machine to create thin sheets. With the thin sheets, you can then create any shape you desire (linguini, fettuccini lasagna, cannelloni etc.).
Once pasta is formed, it can be frozen, dried or blanched right away in boiled salted water.

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