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Rice flour Capellini with julienne and ginger-seasoned vegetables

Rice flour Capellini with julienne and ginger-seasoned vegetables


250 g rice flour
150 g gluten-free all-purpose flour
100 g boiled mashed potatoes
3 tablespoons rice starch
150 ml water
1 carrot
1 courgette
1 celery stalk
1 leek
1 sweet pepper
1 chilli pepper
100 g bean sprouts
1 tablespoon grated ginger
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
1 teaspoon sesame oil
Salt to taste

STEP 1 - Prepare the rice pasta

Mix and knead the flour, starch, mashed potatoes, and starch.

Let the dough stand for a few hours covered with a tea towel.

Divide the dough into smaller sections, flatten them with the palm of your hand, and run them between the rollers of the Marcato Atlas 150 starting from position 0 and working up to position 5. Cut each sheet of dough with Marcato’s Capellini Accessory and arrange the newly cut pasta on Marcato’s Tacapasta rack to dry.

STEP 2 - Prepare the vegetables

Peel all the vegetables, except for the sprouts, and julienne them. Sauté them in a pan with hot oil for 5 minutes together with the sprouts, adding sugar and ginger as they cook. Add salt to taste and the sesame oil when the vegetables are cooked.

Bring salted water to the boil, turn off the heat and dip in the sprouts and the rice cappellini. Leave them in the water for a few minutes, drain and sauté them with the vegetables.

Sprinkle with finely chopped chives and serve.


  • do not add salt in the preparation of the dough;
  • cook the pasta in a large amount of hot water (4 litres for 1/2 kg of pasta); 
  • you can freeze freshly pasta, but always consume it within 1 month;
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