Pasta (Gluten-Free GFI)

By IUPUI95

Makes 1/2 lb of pasta.

TO COOK:
Bring 2 quarts of water to a rolling boil. Add 1 teaspoon of salt and the pasta. Cook, stirring occasionally, until the pasta is al dente, about 2 minutes. Drain and toss with butter and Parmesan, or sauce of choice.

Ingredients

• 2/3 cup (107 g) brown rice flour
• 1/3 cup (40 g) tapioca starch
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water

Preparation

Step 1

1) Combine the rice flour, tapioca starch, xanthan gum, and salt in a food processor and process to mix. Combine the egg, egg yolk, olive oil, and water in a small bowl and whisk to combine.

2) With the motor running, pour the egg mixture over the flour and pulse in a food processor until the dough forms into a rough ball. (If it's too wet to roll out, add about 1 tablespoon tapioca starch; if it's too dry, add a few drops of water.)

3) Turn out, crumbs and all, and pat together into a disk. Cut the dough in half and work with one half at a time. Enclose the other one in plastic wrap. Use a little cornstarch to barely coat the piece of dough, then start rolling it through the widest setting of the pasta machine. Roll it through 3 or 4 times, each time folding the length of dough in three and feeding it back through until it's smooth and even. If the sides look ragged, tuck them in and keep folding. It helps to "catch" the emerging sheet of dough with your free hand.

4) Gradually reduce the width of the opening between the rollers and keep feeding the dough through until you reach the second-to-last setting. It's fine to cut the sheets in half if they become too long to manage.

5) Lay the sheets of pasta on a clean kitchen towel and let dry slightly, about 5-10 minutes. Feed the sheets through the cutter to make strips, or cut as required for fettucine, papardelle, lasagne, or ravioli. This fresh pasta is at it's best if used the same day but can be frozen for up to 8 weeks.