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Gluten-free pasta
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Prep Time:
55 minutes
Cook Time:
Total Time:
55 minutes
Create delicious gluten-free fresh pasta at home.
Ingredients:
  • 195.00 gm brown rice flour (see Notes)
  • 125.00 ml tapioca starch (see Notes)
  • 20.00 ml xanthan gum (see Notes)
  • 4 eggs
  • Extra brown rice flour, to dust
Instructions:
  • Combine brown rice flour, tapioca starch, xanthan gum, eggs, and olive oil in a food processor. Pulse until mixture forms a dough, being careful not to over-process. Shape dough into a ball, then knead on a lightly floured surface for 30 seconds until smooth. Wrap dough in plastic wrap and let it rest for 30 minutes at room temperature.
  • 1. Divide the dough into 8 equal portions as detailed in the notes provided. Gently flatten one portion using the palm of your hand until it reaches a thickness of 2cm. Dust the dough with a little extra flour for smooth handling. Feed the dough through the pasta machine set on the thickest setting, remember to rotate the handle smoothly. Fold both short ends of the dough towards the center to create a smaller rectangle. Repeat this process twice or until the surface of the dough is smooth to the touch.
  • Adjust machine rollers to a narrower setting. Gently sprinkle extra flour over the dough. Pass the dough through the machine. Repeat until the dough reaches 1.5mm thickness. Use the cutting attachment to slice pasta to your preferred width. Sprinkle with a bit more flour. Keep covered with a damp tea towel. Proceed with the remaining dough portions. Serve promptly with your favorite sauce or according to related recipe.

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