Gluten Free Pasta Recipe

1/2 cup tapioca flour or sweet rice flour

1/2 cup corn starch

1/4 cup potato starch potato or arrowroot

1/4 cup fine rice flour brown more for deployment

1/2 teaspoon salt

2 tablespoons xanthan gum

4 eggs or 1 cup frozen flax

2 tablespoons oil of choice

LIN GEL

1 tablespoon of flaxseed meal + 3 tablespoons of hot water. (Let stand, stirring occasionally, about 10 minutes

Or until thickened. Use effortlessly.

Directions

1. Put dry ingredients into the bowl of a stand mixer. Use paddle to blend the mixture thoroughly.
2. In another bowl, lightly beat the eggs (or flax gel), and oil.
3. While blender is running, slowly add egg and oil mixture to dry ingredients. For around couple of minutes beat it using medium speed. Check the dough it should be as soft as play dough. If not, add water a tablespoon at a time.
4. Lightly dust your counter with the cornstarch. Cut dough into 8 pieces and cover 7 with a cloth or plastic wrap.
5. Dust one piece of dough with rice flour and flatten. Drive through the largest institution of a pasta machine. Continue to roll through, fold in half each time, dusting lightly with rice flour if dough is sticky. Continue until the dough begins to hold together and appears smooth. You may have to do it for 4-6 times. Then reduce the width of a notch at a time and roll around until the desired thickness is reached. Cut into desired shape or leave as leaves. Place the pasta flat on a cookie sheet. Make the layers of pasta or cut into shapes, dust with rice flour. Now Cover it and keep it in to your freeze until you are ready to cook it
6. Heat large pot of water until it boils. Add some salt and keep pasta in boiling water with constant stirring. Fresh pasta cooks in just minutes. When the dough is done, drain and rinse under hot water. Mix with some drops of olive oil. Serve fresh or if you want to use it after some time then keep it in to your freezer.

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