Ingredients (use vegan versions):

  • 3/4 cup flax gel*
  • 2 cup unbleached white flour
  • 1 cup any specialty flour


*flax gel: boil for 3 minutes 1 Tbsp whole flax seeds in 1 C water. strain
immediately and cool to room temp before using.

I designed this recipe for use with my Cuisanart machine and the noodle
attachment (also from Cuisanart).

Put all ingredients into work bowl with blade attachment and whiz for 30
seconds. stop and scrape sides of bowl. whiz 10 seconds more. remove work
bowl and attach noodle maker using spaghetti disc. Use noodles fresh or dry
for 2 days for long term storage.

I have tested this recipe using 5 different flours that I have ground
myself and all have yielded excellent results: barley, buckwheat, whole
wheat, rye, triticale.

Rumor has it that noodle dough recipes made for the Cuisinart can be made
equally successfully by hand mixing, rolling, and cutting. I have no
experience in that as I use my machine regularly instead.

Lynne S.


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