Gluten-Free Pasta

Created: 2022-11-03

Yield: 3-4 servings

What I did:

  1. Weighed 50g each:
    1. Tapioca Starch
    2. Fine Corn Flour
    3. White Rice Flour
    4. Brown Rice Flour
  2. Weighed 1g: Psyllium Husk Powder
  3. Gently mixed well & created a divot in the middle
  4. 3 Large eggs into the divot
  5. Gently whisked eggs with fork slowly incorporating the four blend
  6. Eventually kneed together to incorporate the last of the flour
  7. Ran it through the pasta machine. 

Notes on this batch:

  • Using the baking dish to catch them worked well but they shouldn't sit there because the ones on the bottom were moister than the ones on top and I was worried about them getting crushed so I dumped them out single layer on the drying rack until dinner.