PKU Pappardelle Pasta

Updated at: Wed, 16 Aug 2023 19:46:11 GMT

Step 1

Mix all the dry ingredients in a bowl.

Step 2

Heat up water to between 40 and 50° Celsius.

Step 3

Pour the water over the flour mix while stirring. It should come together as a dough. If not, you need to add slightly more water.

Step 4

Knead the dough on a surface covered in cassava flour. The dough should not crack or stick to your hands. Add more cassava if the dough gets sticky.

Step 5

Cut off a smaller piece of your dough and cover the rest in cellophane foil so it does not dry out.

Step 6

Roll out your dough with a rolling pin while lifting it up frequently and dust with more cassava. Alternatively use the pasta machine to roll out the dough to desired thickness as described above by feeding it through the machine starting with the thickest setting.

Step 7

Then roll up the dough as you would with a yoga mat or cinnamon buns and cut off 2.5 to 3 cm wide pieces of pappardelle. Take each piece of thick pappardelle out from the fold and leave on a plate dusted with a bit of flour while you prepare the rest of the dough.

Step 8

Boil the pasta while it is still fresh in salted water. Add a little pasta at a time and fish it out once it starts to float on the surface. It should not take longer than 1 minute. If you want to save some of your pasta for later, you can dry it out for an hour on a flat surface and dust with flour before storing in an airtight container.

Step 9

Serve the pasta with purple kale pesto, vegan mozzarella and radish sprouts or any other sauce or veggies you like.

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