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Gluten Free handmade fettuccine with asparagus

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Adjust Servings:
Pasta dough
2 eggs
100 gr chick pea flour
100 gr buckwheat flour
a little bit extra virgin olive oil
8 asparagus
1 spring onions
salt and pepper
extra virgin olive oil

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Gluten Free handmade fettuccine with asparagus

  • Gluten Free

Less Carbs more Proteins

  • Serves 2
  • Medium


  • Pasta dough




It is great to eat gluten free pasta Hand made!… the taste of chickpeas with asparagus is delicious !





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Gluten free pasta dough

Mix flours together. Make a fountain, pour eggs and beat them with a fork, add oil and mix.
Slowly add flour, with your hands work your dough until you get a ball.
Cover it with a damp cloth and let it rest for at least 30 minutes.
Roll out your dough with a rolling pin, until you get a thin sheet. Let it dry for 20 minutes. Fold the pasta sheets and cut into fettuccine.
The magic is done!


Sauce time

Wash and cut the asparagus into small pieces. Place in a pan with extra virgin olive oil and chopped spring onion. When they are browned add water and cook over low heat. After 20 minutes remove the asparagus tips. Continue to cook the stems adding water for another 20 minute. Salt to season. When they are well cooked, blend them and transfer back to the pan.
Bring a pot of salted water to a boil. Cook your gluten free past for about 4 minutes.
Drain pasta and pour it into the pan with the asparagus puree. Finish to cook with left over pasta water, add parmigiano and mix well.
Place your fettuccine into a plate and garnish with extra virgin olive oil, grated parmigiano, pepper and asparagus tips.
Delicious !


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