Pasta dough with pea flour

Ingredients for 4 servings:

• 200 g flour (pea flour)
• 1 tbsp, heaped flour, gluten-free
• 2 m.-sized eggs
• 2 tbsp water
• 2 tbsp olive oil
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

gluten-free

Put the flour in a bowl, add all the ingredients, and mix well, then knead vigorously. If the dough is too compact or dry, wet your hands or add a little water (about 2 tablespoons) and continue kneading. Form the dough into a ball, wrap it in cling film, and chill for about 1 hour. Pre-cook the sheets in boiling salted water for about 3-5 minutes, then refresh them in ice water. Then lay the sheets out on a tea towel, and they’re ready for further use. Tip: I use this dough to make lasagna sheets. Roll out thinly with a rolling pin and cut the sheets as needed.