Made some linguine pasta using UF fibreflour. The green one on the right has spinach in it. I added 3 cubes of defrosted frozen spinach to the basic recipe below.
100g UF Fibreflour
1 Large Egg
Elbow grease
I sometimes use my food processor to make the dough when I don't have the required elbow grease to knead the hell out of this dough.
Taste wise I really like it. It does not taste exactly the same as the stuff you buy in the supermarket, but it comes close. I tend to always dry my pasta as I like the resulting texture when cooked, which is a lot firmer.
I was watching Jamie Oliver making quick pasta using only flour and a bit of water ,add flour to a bowl add a bit of water to make a dough, no measurements necessary roll out the dough into an oblong if it is a bit sticky spinkle a bit of flour then roll up the dough like it was a Swiss roll then get a knife and cut the roll into 1 cm pieces this was astonishing he made the pasta in five minutes using only four and water no egg needed he picked up the cut pieces and fluffed them up and there was the pasta so easy you could leave it to dry out if you wanted to. google it type Jamie Oliver quick pasta which brings up many videos of Oliver making simple pasta
I am diabetic and therefore can't use regular flour and I prefer my pasta with an egg thank you.
Not a fan of Jamie Oliver. I prefer to watch real and authentic Italians on YouTube.
@Donna Wilson I have been a diabetic for 20 years I was talking about using fibre flour not ordinary flour I follow a low carb diet as regards Oliver I cannot stand the man BUT when I see recipes I use them no matter from whence they came
It’s the recipe’s we all value and I especially really appreciate the people who take the time and effort to post them.