Pasta Rotolo

Begin by pre-heating a skillet pan, then turn the pan to medium low heat. When it's hot, melt the butter. Add the green onions and stir. Then add the Frankie's flour and whisk well to prevent anything from clumping. Next add your milk and continue whisking. Let this thicken up for a few minutes. Add your spinach, sun-dried tomatoes and your capers. Then add half of your crumbled feta.
Give everything a stir to let it all combine and let the flavours blend together.
Finally add some freshly ground pepper. Stir everything in and then remove from the heat and let it cool a bit.

Now make your fresh pasta...

In a mixing bowl add psyllium and hot water and stir lightly. Let sit for 60-90 seconds to allow the psyllium to start to gel. Next add your egg, then the flour and salt. Mix well until it is all combined. Set aside.

Take another skillet pan or casserole dish and coat the bottom with some tomato sauce. Set aside.

Returning to the pasta, turn out onto a well-floured surface and roll thinly turning to roll evenly. Roll until you get 1/8inch or 1-2mm in thickness. If you're using a pasta roller, you want to roll it to the third from the thickest setting - on my pasta machine that's a 3.
Cut long strips about 12cm (5inches) in width. Square off one of the edges. Next take the spinach sauce mix and spoon about 1/4 - 1/2 cup of the mixture onto the cut end of the pasta dough. Lightly roll up the dough around the mixture to create a log. Take a wet finger and run it along the edge of the pasta where you stopped rolling to seal the dough to itself. Cut just along the wetted part of the dough and finish rolling the pasta log up. Slice the log into even pieces about 4-6 cm (2-2.5 inches) in width. Place cut side up into the tomato skillet pan. Repeat the rolling and filling process until all of your sauce/pasta dough is used up.
Spread the remaining tomato sauce on top and along the sides of the pasta ensuring that the toamto sauce touches all exposed pasta surfaces. Bake in a pre-heated oven at 350°F or 175°C for 25 minutes, or until golden brown.

Serve hot.

I used Frankie's gluten-free all-purpose flour blend to make this pasta dough, which made it look so easy. If you want to make your gluten-free baking easy too, give it a try by ordering your own bag at: glutenfreefrankies.com or going to Amazon and searching for "Frankie's Flour".