GLUTEN FREE | Serves 4
ingredients
150g Buckwheat flour
70g tapioca flour
2 eggs
2 teaspoons xanthum gum
1/2 teaspoon salt
2 tablespoons mild oil
10g green tea powder (macha)
40ml water
method
Place all the ingredients except for the water into a food processor and process until crumbly. Add the water and process until the dough forms a ball.
Divide the prepared dough into 4 pieces. Roll out the dough into long thin sheets approx 3 mm thick.
Using a sharp knife, slice the ends of the dough. This gives a nice blunt, straight edge to pass into the pasta machine.
Roll through the past maker once on the flat setting. Don't make the pasta thinner than 3mm or it will be difficult to cut into strands.
Use the spaghetti cutter to cut the sheets of pasta into noodles. Place the bundles of noodles on a plate and continue with the remaining dough.
TO COOK
Boil a large pot of water. Add the noodles and cook for 5 minutes. Drain and refresh under cold running water. Leave the noodles in a colander, add 1 tbls oil, mix through and set aside.
