"A versatile homemade pasta that can be used for lasagna, tortellini, macaroni, spaghetti, or noodles.""Serves 4-6 | Prep Time 45 minutes | Cook Time 5 minutes for fresh pasta/7-9 minutes for dry pasta
Why I Love This Recipe
This pasta is well behaved and delicious. Do not be afraid to make it. Do not be afraid to use a pasta machine, this dough performs beautifully in both my pasta machine and with my Kitchen Aid pasta plates.
Ingredients You'll Need
1 1/2 c. white rice flour, leveled
½ c. potato starch, leveled
1 T. cornstarch, leveled
2 T. zanthum gum, leveled
1/2 t. salt
1 T. oil
Put dry ingredients in food processor and process briefly to mix ingredients. Add 3 eggs and oil until dough forms. Add additional egg little by little and keep processing until dough comes together in a clump; when it sticks together, but does not stick to your hand, it’s ready. Divide dough into 4 parts, putting in a plastic bag for 30 minutes to rest. Put one part of the dough on a cloth dusted with white rice flour and pat (or roll) out a bit, if using a pasta machine, run through widest setting to roll out dough, then put it through the lower settings, but do not use 2 lowest settings. A pasta machine can be used to make wide strips for lasagna and ravioli, pasta machine cutters will make noodles or linguine. Kitchen Aid plates can be used to make macaroni, thin or thick spaghetti, noodles, and strips for ravioli or lasagne. If rolling by hand, divide dough into 4 parts, keeping in plastic bag until needed. Roll out dough between sheets of parchment paper floured with white rice flour as thin as you can. Cut into desired shapes and put onto white rice flour dusted parchment paper until ready to use. Do not freeze. Gluten free pasta does not freeze well, but you can dry the pasta and put in a plastic bag until ready to use. Once cooked the pasta freezes well.