Ingredients
- 1/2 cup (70g) Corn Flour
- 1/2 cup (90g) Sweet White Rice Flour
- 1/2 cup (75g) Tapioca Flour
- 1 tbsp Guar Gum
- 1/4 tsp Fine Sea Salt
- 3 Large Eggs
Instructions
- In a large mixing bowl, whisk together the flours, guar gum and salt until thoroughly combined
- Add eggs to the flour and begin combining the dough with a fork or spoon until the eggs are mostly absorbed
- Turn the dough out onto a clean work surface, then begin kneading and pressing the dough together until all the dry flour mix has been incorporated
- Continue kneading and working the dough for at least 5 minutes until smooth and elastic
- Cut the dough in 4 equal portions using a sharp knife, keeping them wrapped in plastic wrap while you work with each new quarter
- Using a rolling pin, flatten the quarter out until it is around 3/8″ thick
- Use a pasta machine to flatten the dough further, folding the dough on itself to create a square with straight edges and inserting the dough perpendicular to the machine
- Once the edges are nice and straight and dough is the width of your pasta machine, flatten even further until the second or third last setting of your pasta maker
- Spread corn meal on a large baking sheet to receive the finished pasta
- Run the pasta sheet through your cutter of choice on the pasta maker, twist into a nest on the corn-meal lined baking sheet
- Flatten and process all the pasta dough and let dry for 4 hours
- Freeze the uncooked pasta if desired
- Cook for 3 minutes in heavily salted boiling water
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.