This is a fun thing to do if you have time and patience! I have been known to get emotionally invested in my pasta ventures, with some being a huge success and others… not so much. But this is how I know this recipe works! My number one piece of advice when making pasta from scratch, it to always keep the dough covered, and to NEVER use water to moisten it if it does dry out. If you forget to cover it and use water to rehydrate, it will do the opposite and result in the pasta dough cracking and crumbling. I’ve been there, I’ve done it, and it resulted in using shop bought pasta for dinner… not my finest moment. But we live and we learn and now I hopefully will impart my knowledge to you, so you don’t end up crying over split pasta!
Ingredients
100g rice flour
100g corn flour
3 tbsp potato flour
2 tsp xanthan gum
Pinch of salt
3 large eggs
1.5 tbsp olive oil
Method
In a large mixing bowl, combine the flours, xanthan gum and salt. Add the eggs and oil and whisk until well combined, then tip onto a lightly floured surface and knead to combine into a ball of dough. Wrap in cling film and rest for 30 - 60 minutes.
For this particular recipe, I use a pasta machine. However if you don’t have one, then simply roll out the dough on a lightly floured surface until roughly 1-2mm thick. You should be able to just about see through the dough. Then using a pizza cutter, cut 0.5cm strips to form tagliatelle.
If you have got a pasta machine, split the dough into tennis ball sized pieces. Flatten one piece with your fingers, keeping the rest wrapped to avoid it drying out too quickly. Gently push the flattened piece through the machine on the widest setting; don’t panic if it crumbles, just keep patching it together and continue until it comes out in one piece.
Fold the sheet into three and run through, repeating three times. This activated the xanthan gum, creating the ‘gluten’ type appearance. Once you have done this, it should be a fairly uniform shape, start working it through the machine, turning down the thickness setting one at a time, until you're at the thinnest setting. You should now have a long, wide sheet of pasta.
Gently feed your sheet of pasta into the machine, using the tagliatelle attachment to cut it into the desired strips. I have tried the spaghetti setting as well, but gluten free pasta holds together better with the slightly wider cut. Place the tagliatelle onto a lightly dusted tray to dry a little until ready to cook. Repeat with the remaining balls of dough until you have enough pasta!
To cook, simply toss you pasta into a large pan of salted boiling water and cook for 30 seconds or until al dente. Drain and serve with a sauce of your choice.