Gluten Free Pasta

Yield 12-18pp

Author Clara Cavalli-Chiappardi

Prep time

45 Min

Cook time

5 Min

Inactive time

15 Min

Total time

1 H & 5 M

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Gluten Free Pasta

Delicious gluten free pasta, easy to make and freezes perfectly.

Ingredients

• 1 1/2 cups Chickpea Flour
• 1 1/2 cup sorghum or white rice flour
• 3/4 cup potato starch flour
• 1 tsp sea salt
• 1/4 cup Olitalia Extra Virgin Olive Oil
• 1/2 cup water (add more if needed)
• 5 farm fresh organic eggs

Instructions

1. Whisk together flours, potato starch, and salt in large bowl.
2. Pour mixture onto working surface. Make a well in the middle.
3. Whisk eggs, oil and water in bowl.
4. Slowly pour egg mixture into center of well of flour mixture. Gradually adding the flour until it forms a dough ball.
5. Knead dough until smooth, if you need to add more water add a teaspoon at a time, until the dough is pliable and smooth
6. Cut dough into 6 equal pieces. Take each piece sprinkle with flour.
7. Place each piece through the pasta sheet attachment. You’ll want to keep doing this until you reach the thickness of the pasta you prefer. Lay each piece on a floured tablecloth or parchment paper and sprinkle with flour to allow to dry slightly.
8. Take each pasta sheet and run through the fettuccine pasta attachment and place back onto cloth or parchment and sprinkle with flour and allow to dry slightly.
9. Boil water, add salt to taste. Cook pasta several minutes. Once pasta noodles begin floating that is when you know pasta is cooked.
10. Drain pasta and serve with your favorite sauce. Bon Appetito!

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