Name: Wheat-free pasta dough
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 1
Ingredients: 130.00 gm brown rice flour; 125.00 ml tapioca starch (see note); 65.00 gm white rice flour; 1/2 tsp guar gum or xanthan gum, optional; Generous pinch of sea salt; 3 eggs; 20.00 gm water

Wheat-free pasta dough

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Prep Time:
60 minutes

Cook Time:
5 minutes

Total Time:
65 minutes

Delicious member recipe, not tested by taste.com.au team.

Ingredients:

130.00 gm brown rice flour
125.00 ml tapioca starch (see note)
65.00 gm white rice flour
1/2 tsp guar gum or xanthan gum, optional
Generous pinch of sea salt
3 eggs
20.00 gm water

Instructions:

Combine dry ingredients in a bowl and make a well in the center. Add eggs and beat until thick. Use your hands to gradually incorporate the remaining flour. If needed, add water. Knead until relatively smooth, wrap in cling wrap, and let rest for 30 minutes.
Divide the dough into four portions. Roll out one portion using a pasta roller or rolling pin between two sheets of baking paper until it's nearly translucent, less than 1mm thick. Keep the remaining dough covered to prevent drying out, and sprinkle a little rice flour to prevent sticking.
Store any leftover pasta dough in the fridge for up to two days or freeze rolled pasta sheets between layers of cling wrap for future use. Alternatively, make extra filled pasta to freeze and cook directly from frozen (ensure meat fillings are precooked).
Bring a large pot of salted water to a boil, add the pasta, stir gently, and cook according to the specified times.

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