Being born in the Emilia-Romagna region, homemade pasta means egg pasta and when the Rieti-Viterbo Chamber of Commerce and theSpecial Agency of Central Italy involved me for Facebook Live to cook typical local dishes, I expected to prepare the ‘usual pasta’ and instead Sagne are something entirely different.

In fact, this homemade dough is prepared like a bread or pizza dough, but without using yeast. All you need is flour and water and a few tricks to prepare these delicious, plump pappardelle pasta that ‘doesn’t overcook’ because the first pasta thrown into the water ‘waits for the last one to be ready’, as the local experts connected from the Le tre porte restaurant in Rieti tell us.

The name ‘a la molenara’ indicates the way they were eaten by the ‘miller’, i.e. the person who prepared the flour and then cooked this type of pasta. Even today, the municipality of Cittaducale in August hosts a festival dedicated to this delicious dish.

The sauce is as in true Italian tradition, i.e. very simple, but prepared with extraordinary ingredients: a fragrant, flaming red tomato, the Pomodoro Ovalone Reatino P.A.T. (i.e. traditional Italian agri-food product) of the Tenuta San Giovanni Farm of Gianfranco Gianni and Petrucci Sabino PDO extra virgin olive oil.

Garlic and chilli peppers are the lively touch to a dish that is quick to prepare and suitable for all seasons: try it!

Homemade pasta Sagne a la molenara

carbohydrates 33.4g per 100g

Ingredients for the dough for 4-5 servings

  • 400g flour mix for bread, brand Nutrifree**
  • water
  • a pinch of salt
  • rice flour* for dusting

Ingredients for sauce

  • 500g Ovalone tomato sauce
  • 1 clove garlic
  • marjoram
  • Sabina PDO extra virgin olive oil
  • chilli pepper
  • grated Pecorino cheese for serving (not present in the original recipe)

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Put the flour in a planetary mixer, add a pinch of salt and start mixing with the flat beater, adding lukewarm water until the dough is soft and similar to a pizza or bread dough.
  2. Place the mixture on a pastry board floured with rice flour, form it into a loaf and leave it to rest covered with a tea towel. From time to time, knead the dough again.
  3. Meanwhile, prepare the sauce. Brown a clove of garlic in extra virgin olive oil, then pour in the Ovalone tomato sauce. Let the sauce cook for about 20 minutes, adding a drop of water if necessary and season with marjoram, salt and chilli pepper to taste.
  4. Roll out the loaf to form a rectangle about 3-4mm thick. Cut 1-2cm wide strips by stretching them with your hands while laying them on the pastry board.

impasto delle sagne

  1. Put a large pot of water on the stove, bring it to the boil, salt it, and then throw in the Sagne: this dough does not overcook, so you don’t have to worry too much about the cooking time! Drain them anyway when you like the texture and throw them into a large non-stick frying pan with the tomato sauce to flavour them well.
  2. Serve them possibly with grated Pecorino cheese, which, however, was not in the original recipe.

sagne a la molenara

Version with gluten of homemade pasta Sagne alla molinara

Replace the Molino Dallagiovanna fresh pasta flour mix with an equal amount of wheat flour, adjusting the amount of water needed for kneading.

Do you fancy a homemade pasta, but want it perfect for summer? Creamy Passatelli with crispy vegetables is the perfect summer recipe for a light, vegetable-based dish that is tasty, unusual, but also simple to prepare and if you don’t believe me, watch the video.

Furthermore, prepare a vegetable soup with the vegetables you have available in the garden at home or in the fridge or freezer: it will be a way to offer vegetables to the little ones at home in an unusual way.

If you like stronger flavours and you are not a vegetarian, you can also complete the dish by adding ham, guanciale, speck or bacon sautéed in a non-stick frying pan until crispy.

And nutritionally, this dish lacks nothing, so enjoy!

Creamy Passatelli with crispy vegetables

36.9g carbohydrates per 100g of plain Passatelli

Ingredients for creamy Passatelli for 4 servings

  • 110g  Parmigiano Reggiano, grated
  • 100g gluten free bradcrumbs, brand Nutrifree**
  • 60g gluten free pasta flour mix, brand Molino Dallagiovanna
  • 2 whole eggs
  • meat or vegetable stock to wet the bread
  • nutmeg, salt and pepper

Ingredients for vegetable soup

  • 800g water
  • 500g mixed vegetables
  • salt

Ingredients to complete

  • 140g courgettes (corresponding to 1)
  • 40g salted ricotta
  • a few basil leaves
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Prepare the vegetable soup by cooking the vegetables in water with a pinch of coarse salt: this can also be prepared the day before. Once the vegetable soup is cooked, let it cool, then blend it to a cream.
  2. Prepare Passatelli. Heat the stock. Put the breadcrumbs in a bowl and wet them with the hot stock, being careful not to pour too much: the bread should be slightly moist, but not doughy. Once cold, add the remaining ingredients, namely flour, grated Parmesan cheese, eggs, nutmeg, salt and pepper. Mix well until you obtain a rather firm dough. Let it rest wrapped in cling film for as long as it takes to prepare the courgettes.
  3. Take the courgette, trim it and cut it into thin julienne strips; also cut the salted ricotta into julienne strips, mix ricotta and courgette together and dress them with salt, pepper and a drizzle of extra virgin olive oil.
  4. Put a pot of water on the stove and bring it to the boil, then add salt.
  5. Put about half the Passatelli mixture into the potato masher, press the potato masher directly over the boiling water and when the Passatelli are the desired length, about 4-5 cm, cut them with a knife dropping them directly into the water. Stir them and let them boil for a few minutes.
  6. Put about 1/3 of the blended vegetable soup in a pan and heat it up; with a slotted spoon, remove the Passatelli from the cooking water and throw them into the pan with the sauce, sautéing them over a high flame for a few minutes.
  7. Pour a ladleful of the cold, blended soup in each serving dish, top with Passatelli, the courgette and ricotta salad, a basil leaf, a drizzle of extra virgin olive oil and serve.

Passatelli in crema e verdure croccanti

Version with gluten of Creamy Passatelli with crispy vegetables 

Use standard breadcrumbs and flour, however, when preparing Passatelli with gluten, it is often not necessary to add flour to the breadcrumbs. Only add flour if the mixture of breadcrumbs, cheese and eggs is too soft.

Radicchio di Treviso PGI in gluten free cuisine: how to cook Strozzapreti with Radicchio and pumpkin fondue to colour your table and make the whole family happy.

The ‘Winter Flower’ contest

To publicise the work and attention that farmers in the typical area devote to radicchio, the Consorzio Tutela del Radicchio di Treviso PGI and Radicchio Variegato di Castelfranco PGI which gathers together the producers of these incredible vegetables (also known as‘winter flowers‘ for their shape that evokes that of a flower) decided to launch a contest throughout Italy where 10 bloggers from various regions were asked to marry Radicchio with their own culinary traditions and to propose a recipe to be enjoyed when seated and one to be eaten standing.

Are you ready to see my ideas? Let’s start with the “seated recipe”: Strozzapreti with radicchio and pumpkin fondue.

The term Radicchio does not indicate a single vegetable. Depending on personal gastronomic habits and one’s area of origin, certainly the word Radicchio brings to mind different types of vegetables.

In Italy, the place in the front row is certainly taken by Radicchio from Treviso, a radicchio that holds many surprises, not only in terms of taste and versatility in cooking, but also for the way in which it is producedrarely known to consumers.

Radicchio Rosso di Treviso PGI: early and late

The acronym PGI stands for Protected Geographical Indication, but what does this designation imply? It implies that the Radicchio referred to is grown in a very specific geographical area where the soil, climate and production method make it unique and inimitable.

The characteristics of Radicchio di Treviso are therefore different from any other product, to the point that if a seedling were grown in another part of the planet, the end result would be profoundly different: this is one of nature’s many miracles.

Early Radicchio, called “precoce”

As the name implies, this is the Radicchio whose harvest begins in September (which is why you will not see it used in these recipes as it is not available) after the plants are tied with a rubber band so that light cannot penetrate them for 15-20 days. Consequently, when the large tufts are harvested, the outer leaves are removed directly in the field, while the precious dark red central part is washed and destined for our tables.

Late radicchio, called “tardivo”

Radicchio tardivo in vendita

Radicchio Tardivo for sale on the shelves of a greengrocer

This is the Radicchio we most often associate with the name Treviso and is also the type I used in my recipe for Strozzapreti.

Unlike what one might imagine for a vegetable, its colour and flavour are highly dependent on the process. It is called Tardivo because it is after four months in the field, in November, that a turning point occurs: the first cold weather ‘burns’ the outer leaves, giving them their typical ‘blade’ shape. At this point, Radicchio heads are extracted from the soil with their roots, transported to the growers’ farms and placed in tanks filled with 10-12 degree water from local springs.

The process is called “forced whitening‘: water and the absence of light cause new leaves without chlorophyll to develop inside, with a typical white and purplish-red colour.

Careful trimming and a final wash prepare Radicchio for its final destination on a long and fascinating journey: the most varied and extraordinary dishes.

I hope you are now looking forward to using Radicchio in the kitchen and preparing this fresh homemade pasta, for which I recommend involving even the youngest members of the family: it will be much more fun to forge these tasty little cylinders than to play with any toy modelling dough! Watch the video to find out how to cook this recipe. And if you want another idea for using Radicchio, try my Ricotta dumplings with radicchio.

Strozzapreti with Radicchio and pumpkin fondue

22.8g carbohydrates per 100g

 Ingredients for Strozzapreti for 4 servings

  • 100g Radicchio di Treviso PGI Tardivo
  • 100g water (taken from the water used to blanch Radicchio)
  • 100g gluten free breadcrumbs, brand Nutrifree**
  • 100g gluten free pasta flour mix, brand Molino Dallagiovanna**
  • 1 egg
  • salt

Ingredients for the pumpkin fondue

  • 200g pumpkin already peeled and seeded
  • 120g milk
  • 120g fresh cream
  • 50g Parmigiano Reggiano cheese, grated
  • Radicchio di Treviso PGI Tardivo
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparing the dough for Strozzapreti and fondue

  1. Put a pot of water on the stove and bring it to the boil; throw in the washed Radicchio tardivo and blanch it for about 1 minute in the boiling water. Remove the Radicchio with the help of a skimmer and throw it into cold water immediately, but keep the scalding water. Drain the Radicchio and leave it in a colander so that it loses as much water as possible.
  2. Put the breadcrumbs in a bowl and, to wet them, use 100g of the boiling water used for the Radicchio: pour it in gradually while stirring the breadcrumbs with a wooden spoon. Let everything cool down.
  3. Slightly wring the blanched Radicchio with your hands to remove excess water and chop it finely on a cutting board using a knife or a half-moon. Add the chopped Radicchio to the breadcrumbs, then complete by adding flour, egg and salt.
  4. Knead all the ingredients to obtain an even mixture that will be rather moist. Wrap it in cling film and let it rest for about 15 minutes.
  5. Meanwhile, prepare the fondue. Place milk and cream in a thick-bottomed saucepan, bring to a gentle boil and allow the liquid to reduce to half. Remove from the heat and add the grated Parmesan cheese, stirring until it melts perfectly.
  6. Cut the pumpkin into cubes and cook it in the microwave for 4 minutes at maximum power in a closed container, or in a static oven at 200g for the time needed to make the pumpkin soft (the time will depend on the size of the cubes). Mash the pumpkin with a fork to obtain a purée, then add it to the fondue, mix well and season with salt and pepper.

Shaping Strozzapreti and completing

  1. Take small pieces of dough and, with the help of a dusting of brown rice flour, roll them out with a rolling pin to a thickness of about 2mm; cut small strips about 4cm long and 1.5cm wide, place them between the palms of your hands and slide your hands in the opposite direction so that the strip becomes a sort of twist.
  2. Lay the Strozzapreti on a tray lightly dusted with brown rice flour and continue until all the dough is used up.
  3. Heat up the Radicchio blanching water; pour the pumpkin fondue into a large non-stick pan and heat it up slightly. When the water in the pot comes to the boil, throw in the Strozzapreti, cook them for a few minutes until they rise to the surface and with a slotted spoon remove them and throw them into the pan with the fondue.
  4. Allow the Strozzapreti with the fondue to take on flavour for a few minutes, then serve hot, topped with a few pieces of fresh Radicchio.

Strozzapreti al radicchio pronti per essere gustati

Strozzapreti with Radicchio ready to be enjoyed

Version with gluten of Strozzapreti with radicchio and pumpkin fondue

Replace the gluten-free flour with standard flour and adjust the amount of water used to scald the breadcrumbs so that all the breadcrumbs are moistened, but not creamy.

These cold, rainy winter afternoons are the right time to experiment with, and of course share, new dishes that warm and pamper the palate. And we are doing just that: tests and pairings to find tasty, balanced recipes such as Quinoa crêpes with broccoli.

Yesterday was one of those days in the kitchen, when the rain doesn’t stop, not even for a short walk. So, stove and ingredients are a fun solution not to get bored. Our Sunday led to the creation of a new vegetarian first course, naturally gluten free, which is also a complete and surprising dish for a dinner with friends. Here’s how to prepare it!

Quinoa crêpes with broccoli

8.03g carbohydrates per 100g

Ingredients for crêpes for 6 servings

  • 200g water
  • 50g quinoa flour*
  • 50g buckwheat flour*
  • 2 eggs
  • 20g extra virgin olive oil
  • 5g salt
  • extra virgin oil to grease the pan

Ingredients for the filling

  • 380g ricotta cheese
  • 200g boiled broccoli
  • 165g béchamel sauce (see below)
  • 100g Fontina cheese
  • 100g Emmentaler cheese
  • salt, pepper and nutmeg

Ingredients for the béchamel sauce

  • 500g milk
  • 50g wholemeal rice flour*
  • 40g extra virgin olive oil
  • 40g Parmigiano Reggiano cheese, grated
  • salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Prepare the crêpes. Put the quinoa and buckwheat flour in a bowl, then add the water, stirring with a whisk. Add the eggs and mix well, then complete with oil and salt. With a piece of kitchen paper lightly greased with oil, wipe the surface of the non-stick pan (about 20 cm in diameter) that you will use for the crêpes. Pour the necessary amount of batter to cover the pan in a thin layer. Brown the crêpes on both sides, then put them aside. Continue until all the ingredients are used up (I obtained 6 crêpes).
  2. Prepare the béchamel sauce by putting the oil in a saucepan and adding the rice flour; in the meantime, bring the milk to the boil, then add it to the flour and oil mixture while continuing to stir with a whisk. Put everything back on the heat and as soon as it starts to thicken, add grated Parmesan cheese, a pinch of salt, mix well then set the béchamel sauce aside.
  3. Shred Fontina and Emmentaler. In a bowl, mix the shredded cheese with the ricotta, the boiled broccoli cut into pieces, 165g béchamel, a pinch of salt and nutmeg.
  4. Roll out the crêpes and divide the filling into equal parts; spread the filling well and roll the crêpes into cylinders; place on a tray, cover with cling film and place in the refrigerator for a few hours. When the crêpes are firm, cut them into 5 pieces each and place them vertically in a baking tin. Cover everything with the remaining béchamel sauce and bake in the oven for about 25 minutes at 190°C.
Crespelle di quinoa e broccoli senza glutine

Gluten-free quinoa and broccoli crêpes

Version with gluten of Quinoa crêpes with broccoli

The recipe contains only naturally gluten-free ingredients or ingredients bearing the gluten free wording, so no adaptation is necessary for its version with gluten.

If you enjoyed making quinoa crêpes, also try these Three-colour crêpe rolls.

If one were to ask me what my favourite dishes are, I would answer first courses in all their infinite forms and interpretations, so here is my proposal for the national festival of first courses: Passatelli with pappa al pomodoro and crispy prosciutto.

The national festival of first courses

In the heart of Italy, from 27 to 30 September, the entire historic centre of Foligno will be colonised by fans of this symbol of Italian cuisine, the national festival of first course: I Primi d’Italia


The verb ‘colonise’ is certainly the most appropriate to define what is happening in the Umbrian village, which is divided into no less than 14 villages of first courses, including, which fills me with joy, also one dedicated to gluten free.

Armed with a healthy appetite and, above all, an insatiable curiosity, it is worth getting lost in the streets and discovering not only the more than 100 recipes for first courses served non-stop, but also the cooking classes, tastings, cooking shows, markets, conferences as well as entertainment and music.

A first course featuring the Emilia Romagna region

To celebrate 20 years of this exquisite event, I welcomed with pleasure and honour the opportunity to represent my own region, Emilia Romagna, through a traditional dish, but with a touch of innovation and freshness through some ingredients that at home, in Parma, are really the masters, namely Parmigiano Reggiano, Prosciutto di Parma and tomato. This is what I have decided to propose to you: Passatelli with pappa al pomodoro and crispy prosciutto.

Why Passatelli? Because I have never found anyone who didn’t like them, because they require only very few ingredients, because they are perfect for reusing leftover bread and hardened Parmesan cheese, because they are suitable for all seasons, and because they are so easy and quick to prepare.

Most likely born in the countryside of Romagna, where people lived in poverty but always managed to prepare a dish like this, they soon became a symbol of the entire regional cuisine.

The tool for preparing Passatelli

The traditional tool with which they were prepared is the ancestor of the pasta die, a kind of perforated disc, slightly concave, with two handles that allow you to place it on the dough by making a forward movement while exerting a certain pressure that will cause these small cylinders of varying lengths to come out. The ingenuity of the peasants meant that the quantity of Passatelli formed in the hollow with a swipe of the iron disc on the dough corresponds to the serving for one diner, making life easy for the women of the house when calculating the quantity to prepare.

Today, the ‘Passatelli iron disc’ has become almost a collector’s item and has been replaced by the less artistic but effective potato masher with large holes, aided by the blade of a knife. When the residual dough is too little to be shaped by the disc, the leftover is generally forged between the hands to obtain an extra-large Passatello, the object of battles for children who always want to get it.

Historically, Passatelli are served in a good meat stock, perhaps capon stock, but for the hot season and, why not admit it, to avoid the time-consuming preparation of stock, I wanted to experiment with a different, tomato-based soup, which is also excellent warm or cold and not just hot (if you want a hot soup, try my Onion soup au gratin).

The proportions between ingredients is somewhat the same in all families, i.e. 1 egg for every 100g of Parmesan cheese and dry bread, with the growing wealth making housewives lean towards increasing the amount of Parmesan a little at the expense of bread. In some parts of the region, a portion of flour is also added, an operation from which I couldn’t exempt myself when preparing my gluten free Passatelli and wanting to sauté them in a pan.

Passatelli with pappa al pomodoro and crispy prosciutto

36.9 g carbohydrates per 100g of plain Passatelli


Ingredients for Passatelli for 4 servings

  • 110g Parmigiano Reggiano cheese, grated
  • 100g breadcrumbs or grated stale bread**
  • 60g flour mix for fresh pasta, brand Molino Dallagiovanna**
  • 2 eggs
  • meat or vegetable stock to blanch the bread
  • nutmeg, salt

Ingredients for Pappa al pomodoro

  • 500g tomato sauce
  • 200g low fat milk
  • 50g carrots
  • 50g onions
  • 20g celery
  • 20 g butter
  • 20g wholemeal rice flour*
  • 2 cloves of garlic
  • extra virgin olive oil
  • chopped coriander seeds, chilli pepper, salt and pepper

Ingredients to complete

  • 50g Parma ham
  • some basil leaves
  • extra virgin olive oil

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Pappa al pomodoro

Start preparing Pappa al pomodoro in this version without bread. Chop the onion, carrot and celery and brown them in a low, wide pan with a little extra virgin olive oil and 2 cloves of garlic. When they are well caramelised, add the tomato sauce and a pinch of salt; cover and cook for 20 minutes.

La pentola Agnelli dedicata ai Primi d'Italia

The Agnelli pot dedicated to Primi d’Italia

  1. In the meantime, prepare a béchamel sauce by melting 20g of butter in a pan, add the rice flour, stirring with a whisk to obtain a cream, then dilute with milk and put on the heat, stirring continuously until it thickens into a béchamel sauce; add salt to taste.
  2. When the tomato sauce is ready, remove the garlic cloves and incorporate the béchamel sauce, stirring well. Put everything in a blender and blend until smooth and even. Add chopped coriander seeds, chilli, salt and pepper to taste.

Preparation of Passatelli

  1. Heat the stock. Put the breadcrumbs in a bowl and scald them with the boiling stock, taking care not to pour too much: the bread should be slightly moist and sticky. Once cold, add the other ingredients, namely flour, Parmesan cheese, nutmeg and eggs. Mix well until you obtain a firm compound. Let it rest in the refrigerator for 15 minutes.
  2. Prepare the crispy ham. Lay the ham slices on a plate and place the plate in the microwave oven on low power for about twenty seconds: if the ham has not become crispy, repeat the operation until the desired texture is reached.
  3. Put a pot of water on the stove and bring it to the boil, then add salt.
  4. For Passatelli we have two options: we can form them and lay them on a tray to keep for later, or we can throw them directly into boiling water or stock. Put about half the Passatelli mixture into the potato masher, press the potato masher directly over the boiling water and when the Passatelli are the desired length, about 4-5 cm, cut them with a knife dropping them directly into the water. Stir them with a skimmer and let them boil for a few minutes.
  5. Put 2 tablespoons of Pappa al pomodoro in the sauce pan with a drizzle of extra virgin olive oil and half a ladle of cooking water; with a skimmer, remove the Passatelli from the water and throw them into the pan with the sauce, sautéing them over high heat for a few minutes.
  6. Serve a ladleful of Pappa al pomodoro in each serving dish, place the sautéed Passatelli on top, the crispy chopped prosciutto, two basil leaves, a drizzle of extra virgin olive oil and serve.


Version with gluten of Passatelli with pappa al pomodoro and crispy prosciutto.

Do not use flour or very little for preparing Passatelli.

On Women’s Day, we thought of offering you an alternative idea to the usual mimosas, a gift for the eyes and the palate: Ravioli with prawns and cherry tomatoes.

Yes, today we want to share a recipe to prepare for the woman you love, but also for a dinner with women friends. In short, for an evening dedicated to the world of women.


Very well, then get ready to cook some delicious ravioli with that extra touch: a romantic heart shape.

Ravioli with prawns and cherry tomatoes 

18.48g carbohydrates per 100g

Ingredients for egg pasta

  • 300g gluten free flour mix, brand Petra 3**
  • 5 eggs
  • 10g bitter cocoa*
  • 1 pinch of salt
  • water

Ingredients for the filling

  • 400g boiled and peeled prawns
  • 300g boiled and peeled potatoes
  • 100g Robiola cheese
  • salt and pepper

Ingredients for the dressing

  • 500g cherry tomatoes or diced tomatoes
  • 30g extra virgin olive oil
  • 3 basil leaves
  • salted ricotta cheese, salt, extra virgin olive oil

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Ravioli with prawns and cherry tomatoes

  1. On a cutting board, make a well with the flour and crack the eggs in the centre, add oil and salt.
    Start by beating the eggs with a fork and gradually incorporate the flour so that the liquids do not spill out, adding a few tablespoons of water if necessary.
    Continue stirring until the mixture is fairly compact.
  2. Now knead the dough with your hands until it becomes smooth and firm. Cover it with cling film and leave it to rest while you prepare the filling.
  3. Mash the potatoes and mix them with the chopped shrimps, robiola cheese, salt and pepper.
  4. Now assemble the ravioli.
  5. Roll out the dough, cut it with a heart-shaped cutter and place the filling in the centre. Finally, close the ravioli by placing another layer of pasta on top. To seal the two parts, you can help yourself with the tines of a fork.
  6. Put a pot of water on the stove and bring it to the boil. In the meantime, sauté the halved cherry tomatoes and basil leaves in a non-stick pan with a little oil, seasoning with salt.
  7. Cook the ravioli in salted water and, once cooked, drain them, dry them on a towel and serve on a plate with the sautéed cherry tomatoes, a generous grating of salted ricotta and a drizzle of mild extra virgin olive oil.


Version with gluten of Ravioli with prawns and cherry tomatoes

Replace the 300g gluten-free flour with wheat flour and knead it with 3 whole eggs and a few tablespoons of water, if necessary.