I found this recipe in an allergy cookbook some time back. Not sure now of the source. When making the pasta--if it too wet add in some extra rice flour, too dry add in a little extra olive oil or water. Use a finely milled rice flour. You can substitute the brown rice flour for a bean flour if desired. Don't be tempted to omit the salt as it adds to the flavour of the finished pasta. A little work but nothing beats having fresh pasta
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Units: US | Metric
- 1Combine eggs, water and oil using a food processor. Blend thoroughly.
- 2Add all remaining ingredients and blend until the mixture forms a ball.
- 3Break the dough up into two pieces and blend again until it forms one ball again.
- 4Transfer the dough to a pastry board that has been lightly dusted with a fine rice flour or other GF flour.
- 5Flatten the dough a little, using your rolling pin. Then use two sheets of a quality baking paper to roll the dough between until the pasta is very thin.
- 6You can use a pasta roller. If the dough is not heavy enough- add in some extra tapioca flour.
- 7Cut pasta into desired shapes.
- 8Cook pasta in boiling slated water until al dente. The time to cook will depend on the thickness of the pasta.
- 9Use as you would regular pasta.
- 10OPTIONS- add 1 teaspoon of dried basil and 1/2 teaspoon garlic salt when adding the flour, Add 1/2 teaspoon chilli paste or powder, add 1/4 cup tomato juice in place of the 1/4 cup of water, add pepper and garlic juice.
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Nutritional Facts for Gluten-Free Pasta- Make Your Own
Serving Size: 1 (90 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 236.8
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 1.3 g
- Cholesterol 105.7 mg
- Sodium 335.7 mg
- Total Carbohydrate 38.2 g
- Dietary Fiber 1.6 g
- Sugars 0.7 g
- Protein 5.8 g
The following items or measurements are not included: