Ingredients

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FiberFlour Ultra-fine             500g

Eggs x 5                             250g

Salt                                       3g

Water                               15-45g

 

Instructions

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1. A stand mixer is almost essential for home bakers who want to use Fiberflour as an every day staple, particularly for pasta which is much stiffer and harder to work than other recipes. The principle is simple; 1 egg to 100g flour and a little water to bring it all together.

2. Measure ingredients into mixing bowl.

3. Use dough hook and run mixer, add a tablespoon of  water at a time until the dough comes together into a firm ball.

4. Divide your 800g dough ball into more manageable 200g portions.  These doughs can be stored for a week in the fridge.  If using a pasta roller flatten into a 15 x 7 cm piece and continue rolling finer to make pasta sheets that can be used for lasagna or cut into tagliatelle strips.

5. Your pasta can be used right away or left to dry and stored for several weeks. 

6. Ultra-fine Fiberflour is ideal for making Bechamel sauce for Lasagna and macaroni cheese.  Melt butter then add same amount of Fiberflour, stir continuously over moderate heat while adding milk until you have your desired consistency. ​

 

Tips:

• The basic pasta recipe can be used in pasta extruding machines that are necessary for making tube shapes like macaroni and spaghetti. Just replace pasta flour 1 to 1 with Fiberflour Ultra-fine, you can also mill down original fiberflour to a much finer grade. and mix the two.