Pasta is a staple of our diet and we have atleast one pasta based meal a week, if not two. Shop bought pasta is convenient, quick and easy but it’s hit and miss on what actually tastes nice and has a good texture. We have found some shop bought pasta that we use as a go to and are nice and we’ll do a full post about the various options soon.
However, homemade pasta is just something special isn’t it. Even non allergy friendly homemade pasta is better than the shop bought alternatives. This recipe is the easiest we’ve found and really does give good results. With about 30 minutes work you will have enough pasta for 4 good sized portions.
- 150g Brown Rice Flour.
- 50g Potato Starch.
- 1 tablespoon Corn Flour.
- 2 tablespoons Xantham Gum.
- 3 Large Eggs.
- 1 tablespoon Olive Oil.
- A pinch of Sea Salt.
- Prepare the pasta machine on the widest setting.
- Into a food processor add all of the ingredients and blitz until you have a rough dough.
- Pour out onto your work surface and bring together with your hands. Knead for 5 minutes until you have a smooth ball of dough.
- Divide into 3 and using a rolling pin flatten into a rectangle about a centimetre thick. This makes it easier to feed into the pasta machine.
- Pass through the pasta machine on each setting twice until your pasta is no more than 3-4 mm thick. As gluten free pasta is a lot more fragile than normal pasta I would advise not to use the smallest 2 settings.
- Once you have the desired thickness decide how you want it cut. Then pass through the machine on that setting or cut with a sharp knife.
- Lay onto a floured tray and cover with cling film until ready to cook. (Do not leave for too long as it will dry out. I cooked after lying for 4 hours and it was fine but it would not last much longer.)
- To cook : Bring a pan of salted water to a rolling boil and add the pasta. Cook for 4-5 minutes or until cooked to your preference.
- Drain well.
Serve and Enjoy!