MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Gluten-Free Pasta
 Categories: Five, Pasta, Rice
      Yield: 4 Servings

  1 1/2 c  Brown rice flour; more for
           - dusting (212 g)
    1/2 c  Tapioca starch (56 g)
      1 ts Xanthan gum
      4 lg Eggs (200 g out of shell)

  In large bowl, whisk together brown rice flour, tapioca starch, and
  xanthan gum. Add eggs. Switch to a wooden spoon and stir until a
  dough forms. Generously dust your counter with brown rice flour.
  Turn dough out onto counter and knead a few times until fairly
  smooth.

  Divide dough into four equal pieces and work with 1 piece at a
  time, keeping the rest covered. Press the dough to flatten it
  slightly. Using a pasta machine set at the widest setting, run the
  dough through 2 times. Continue rolling dough through successively
  narrower settings until you reach the second-to-last setting.

  Cut dough sheet in half horizontally and pass each through the
  fettuccine cutter. (The spaghetti setting is too thin for this
  gluten-free pasta.) Dust pasta with brown rice flour and place on a
  rimmed baking sheet. Repeat with remaining dough pieces.

  Bring a pot of salted water to a boil. Cook half the batch of pasta
  until tender, about 5 minutes. Toss with sauce. Repeat with
  remaining pasta. Serve immediately.

  Recipe FROM: https://glutenfreebaking.com

  Uncle Dirty Dave's Archives

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