Reedmace Pollen Noodles
(Reedmace Pollen Noodles) Recipe

Origin: Fusion      Period: Modern

It's not well known, but you can make gluten-free (ie non wheat flour) noodles with a range of different flours and or flour adulterants. This current recipe uses reedmace pollen to make a very interesting yellow-tinged gluten-free noodle.

Ingredients

70g Reedmace pollen
70g potato starch
45g cornflour (cornstarch)
1/2 tsp salt
2 tbsp vegetable oil
2 eggs, lightly beaten

Reedmace Pollen Noodles
(Reedmace Pollen Noodles) Preparation:

Method:

Sift all the dry ingredients together into a bowl (repeat this process at least 3 times) then form a well in the centre and add the oil and the eggs. Gradually draw the dry ingredients from the edges of the bowl into the liquid to form a stiff dough.

Once the ingredients are incorporated use your hands to knead the dough until it comes together as a ball (if a little dry then add some milk). Generously dust a board with cornflour and turn out the dough onto this. Dust the top of the dough then roll out as thin as possible. Cut into noodles with a sharp knife. You can either freeze at this point or your can cook immediately.

To cook, bring a pan of lightly-salted water to a boil then add the noodles and cook for about 10 minutes, or until just al dente. Note that, as these noodles contain no gluten (the binding agent in wheat flour) they are more fragile than ordinary noodles and need to be made by hand, rather than using a food machine. Also as there is no gluten they are suitable for anyone suffering from celiac disease or on a gluten-free diet. Use in any dish calling for pasta or noodles.

Read: Recipe Articles and Reviews

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