Gluten-free pasta with salty cottage cheese
How to use leftover pasta from lunch? Simply use them to make pasta with cottage cheese. No one turns up their noses at the old proven recipe of our grandmothers, and they eat every last crumb with relish.
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- 200 g Universal mix Liana
- 100 - 120 ml water
- salt to taste
- cottage cheese
- roasted butter
- Liana rice flour for sprinkling
- Mix the gluten-free flour mixture Universal mix Liana, salt and water and knead the dough. Let it sit for about 5 minutes.
- Sprinkle the dough and the mat with rice flour and roll out thinly. We cut to the desired shape.
- Pour the pasta into salted boiling water and cook according to the size of the pasta. We cooked our pasta for 7 minutes.
- Drain the boiled under cold water. Add salt, cottage cheese, roasted butter. Mix and serve.
A good tip:
If we want to make egg pasta, add an egg and remove the water.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 200 g Universal mix Liana
- 100 - 120 ml water
- salt to taste
- cottage cheese
- roasted butter
- Liana rice flour for sprinkling
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