Prep Time:
30 Minutes
Ready In:
40 Minutes
1/3 cup tapioca flour; 2 Tbsp. potato starch flour; 1/3 cup cornstarch, 1/2 tsp salt, 1 Tbsp. xanthan gum, 2 large eggs, 1 Tbsp. vegetable oil.
Buy flours, gluten-free cornstarch and xanthan gum at a bulk store or health food store.

Combine flours, cornstarch, salt and xanthan gum. Beat eggs lightly and add oil. Pour egg into flour mixture and stir. Will feel much like pastry flour. Work together into firm ball. Knead 1-2 minutes. Put ball on bread board dusted with cornstarch and roll AS THINLY AS POSSIBLE. The dough is tough and although almost transparent, will still handle well. Slice noodles into very thin strips, or if using for lasagne, into 1 1/2 x 4-inch rectangles. Pasta is now read to cook or freeze uncooked for later use.

Cook pasta in salted boiling water to which 1 Tbsp. of oil has been added for 10-20 minutes, depending on the thickness and size of pieces. Test for doneness. Makes 3 servings as noodles alone, 5-6 servings in a casserole.


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