Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1½ cups Lo-Fo Pantry Plain Flour
- Pinch salt
- 3 XL eggs
- Low FODMAP pasta sauce of choice
Method
- Mix the flour and the salt in a bowl and create a well in the centre.
- Crack the 3 eggs into the centre of the well and slowly mix them together with a fork. As you mix, slowly bring in more flour and you will start noticing the dough form. Note you may not use all of the flour.
- Once a thicker dough consistency is formed, turn the dough onto a lightly floured work surface and knead to form a ball. You will know the dough is kneaded well when you cut into the centre with a knife and there are only a few air bubbles. Wrap the dough in plastic wrap and set aside to rest for at least 30 mins.
- Once the dough is rested, divide it into 4-6 portions and lightly dust them with flour. Start with 1 portion and keep the rest covered until ready.
- Set your pasta machine to the thickest setting and start rolling the dough through. Repeat once or twice, then change the setting to the next setting and continue rolling the dough through. By the thinnest setting your dough will be thin enough.
- Swap to the linguine cutter on the pasta machine and roll the pasta through once to form linguine strips. Leave pasta to the side on a sheet of baking paper until you are ready to cook.
- Repeat step 5 and 6 until all the dough has been turned into pasta. Bring a large saucepan to the boil and add the pasta, cooking for 5-6 mins until al dente, then drain the water.
- Serve with your favourite low FODMAP sauces and toppings.
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