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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
Units: US | Metric
Serving Size: 1 (90 g)
Servings Per Recipe: 4
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