Name: GLUTEN-FREE PASTA
Cook time: 1800 s
Total time: 1800 s
Yield: 8 Servings
Ingredients: For the Gluten Free Flour Blend; 15 oz brown rice flour; 12 oz white rice flour; 6 oz Potato starch; 3 oz Tapioca starch; 1 tbsp Xanthan gum; For the Gluten Free Pasta Dough; 14 oz gluten free flour blend; 8 oz eggs; 1 tbsp kosher salt

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Today, for our gluten-intolerant/averse friends, we're taking a look at the most life-affirming of foods: pasta.

GLUTEN-FREE PASTA

Combine all of the ingredients in a large sealable container.

Whisk to evenly distribute all of the ingredients.

Combine the ingredients in the bowl of a stand mixer.

Using a paddle attachment, mix the dough for 3-4 minutes until completely homogenous.

Working with ¼ of the dough at a time, roll and fold the dough over itself until it fits nicely into the pasta roller attachment.

Using the roller attachment, roll the dough out to the second thinnest setting, or your desired thickness. Make sure to dust the roller with more gluten-free flour.

Using the pasta cutter of your choice, cut the pasta and fold it into nests. Place the nests on a rimmed baking sheet with a generous dusting of gluten-free flour.

Cut the pasta to your desired size and/ or shape

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