Fresh Egg Pasta-Gluten Free

Recipe by GinnyP
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, combine flours, salt, and xanthan gum.
  • Beat the eggs lightly and add the oil.
  • Pour the egg-oil liquid into the flour mixture and stir.
  • This will feel much like pastry dough.
  • Work the dough into a firm ball.
  • Knead for 1 or two minutes.
  • Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
  • This dough is tough and, when almost transparent, will still handle well.
  • Cut into desired shape.
  • For fettuccine and spaghetti, slice very thin strips.
  • For a noodle casserole, make slightly wider noodles.
  • If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
  • To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
  • You will have to test for doneness.
  • Drain and rinse well.
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