Homemade Gluten Free Pasta!!!!!! A recipe that works

• Vegetarian
• Gluten free

• Produce

  • 1 pinch Aleppo pepper

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 2/3 cups Brown rice flour
  • 3/4 tsp Salt
  • 5/8 cup Tapioca flour
  • 1 tbsp Xantham gum

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on tastingeverything.com

Ingredients

• 1/2 cup + 2 Tbs tapioca flour
• 1 2/3 cups brown rice flour, plus extra for rolling out pasta
• 1 Tbs xantham gum
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 pinch aleppo pepper
• 1 Tbs olive oil
• 4 large eggs

Directions

• Mix flours, xantham gum salt, and pepper in a food processor until just combined
• Add oil and eggs and mix until the dough comes together and pulls away from the bowl (this shouldnt take more than 10-20 seconds)
• Remove from mixer and knead on a clean counter for about 30-45 seconds. You want it to be a cohesive mix.
• Roll into a ball or cylinder, wrap in plastic, and rest in the refrigerator for 30 minutes.
• Pull out the pasta machine! This dough is really only easy to work with if you run it through the machine. If you try to just roll with a rolling pin, its incredibly difficult to get it thin and you will almost certainly tear the dough. With a machine, its easy!
• After resting, remove from wrap and cut into 6 equal pieces. Work with one piece at a time, leaving the other pieces covered in the plastic wrap.
• Flatten one piece into a square approximately 4 by 4.
• Starting on the widest setting, run the dough through, fold it in 1/2, and run it through again. I do this four times, making sure to even my edges as I go.
• One setting at a time, run the dough through the machine, making your pieces thinner and thinner until the dough is nearly translucent. If your dough is sticking, dust it or the machine with the extra brown rice flour. If it starts getting too long, cut it in half and keep going.
• Once you have thin pieces, you may want to run them through the attachment for spaghetti or linguini, using the same technique.
• Lay your pasta on a sheet tray covered with a towel dusted with the rice flour. If you are cooking within the next 2 hours, cover with plastic wrap. If you are freezing, make sure your pasta is in a single layer, dust with more rice flour to encourage drying and discourage sticking, and place in freezer until frozen. Transfer to a plastic bag/storage container.