Basic Gluten-Free Pasta
SERVES 4
PREP TIME 25 min, plus resting
COOK TIME 5 min
¹⁄
3 cup brown rice flour
¹⁄
3 cup white rice flour
2 tablespoons sweet rice flour
¹⁄
3 cup tapioca starch or arrowroot starch
1 teaspoon xanthan gum
¼ teaspoon salt
2 large eggs, at room temperature
1 egg yolk, at room temperature
1 to 2 tablespoons olive oil
Using a standing mixer on low speed, combine the rice flours,
tapioca starch, xanthan gum and salt. Gradually add the eggs and
egg yolk and mix until fully incorporated.
Add 1 tablespoon olive oil and continue mixing until the dough
pulls away from the sides of the bowl, about 30 seconds. The dough
should be soft but not sticky. If it is too dry, add another tablespoon
of olive oil.
Transfer the dough to a lightly floured work surface and knead
until smooth and pliable, about 5 minutes. Let rest in a covered bowl
for 20 to 30 minutes.
In a large pot over high heat, bring 5 quarts salted water to a boil.
Divide the dough into golf-ball-size portions. Using a rolling pin,
roll to a thickness of ½ inch. Run the dough portions through a pasta
roller at setting 1. Repeat on settings 2 through 4. Lay the rolled
dough on a lightly floured work surface.
Using a sharp knife or pasta cutters, cut the dough into desired
shapes. Add the pasta to the boiling water, using a fork to keep
pieces from sticking together. Cook until al dente, 4 to 5 minutes.
