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Gluten-free pasta dough
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Total Time:
45 minutes
Master this versatile dough for all your pasta dishes.
Ingredients:
  • 150 g gluten-free rice flour plus extra for dusting
  • 50 g potato starch
  • 1 tablespoon corn flour
  • 2 tablespoons xanthan gum
  • ¼ teaspoon fine sea salt
  • 3 large free-range eggs
  • 1 tablespoon extra virgin olive oil
Instructions:
  • Combine all ingredients in a food processor and pulse until a rough dough forms. Transfer the dough to a floured surface and knead for 3 to 5 minutes until smooth. Divide the dough into four pieces. Take one portion, press it flat, and use a pasta machine to roll it out. Begin at the widest setting, dusting with rice flour if needed. Roll the dough through the widest setting twice before progressing to narrower settings, rolling through each setting twice. Be cautious with the narrowest settings to prevent ripping. Once the pasta sheet is approximately 2mm thick, set it aside on a floured surface, covered with a damp towel. Repeat with the remaining dough. Shape the pasta as desired; for tagliatelle, use the pasta machine or a knife to cut into strips. Boil in salted water for about 3 minutes until al dente before serving in your preferred style.

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