Even if youre gluten-free, you can still make awesome fresh pasta.
- Place brown rice flour, tapioca starch, xanthan gum, eggs and olive oil in a food processor. Process until a dough just forms (do not over-process). Shape mixture into a ball. Knead on a lightly floured surface for 30 seconds until smooth. Wrap in plastic wrap. Rest dough for 30 minutes at room temperature.
- Divide dough into 8 equal portions (see notes). Using the palm of your hand, flatten 1 portion until 2cm thick. Dust dough with extra flour. Set pasta machine on the thickest setting. Feed dough through machine while turning handle. Fold each short end of dough into the centre to form a smaller rectangle. Repeat process twice or until surface of dough comes out smooth.
- Reduce the width of machine rollers by 1 setting. Lightly dust dough with extra flour. Feed dough through machine. Repeat until dough is 1.5mm thick. Using the cutting attachment, cut pasta to your desired thickness. Lightly dust with extra flour. Place under a damp tea towel until ready to use. Repeat with remaining dough portions. Use immediately with your favourite sauce, or see related recipe.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set