Recipe by RigelBee

from America's Test Kitchen - The How Can It Be Gluten Free Cookbook

Ingredients Nutrition

Directions

  1. Pulse brown rice flour, tapioca starch, xanthan gum, and salt in food processor until combined. Add eggs and oil, and process until dough forms and clears sides of bowl, about 10 seconds.
  2. Transfer dough to clean counter and knead until dough comes together, about 30 seconds. (Dough should hold together but won't be smooth.) Shape dough into 6-inch-long cylinder. Cut cylinder into 6 equal pieces and cover with plastic wrap.
  3. Working with 1 piece of dough at a time (keeping remaining dough covered), shape into 4-inch square using rolling pin and hands. Using manual pasta machine, run flattened dough through widest setting twice. Fold ends of dough toward middle to re-form 4-inch square, press to seal, and feed open side of dough once more through widest setting. Repeat folding and rolling on widest setting 2 or 3 more times, until edges of dough are even.
  4. Narrow setting and continue to run dough through each setting twice, until dough is translucent and think enough that you can clearly see outline of your hand through dough. (If dough begins to stick and tear, dust sheet with brown rice flour and roll through same setting until smooth. If dough becomes too long to manage, cut in half crosswise.).
  5. If not already done, cut sheet in half. Run each piece through cutter for fettuccine, lay pasta on dish towel in baking sheet, and cover with plastic wrap Repeat steps 3 through 5 with remaining dough. (Noodles can be held for 2 hours before cooking.).
  6. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender but still al dente, about 2 minutes. Reserve 1 cup cooking water. Drain pasta, return to pot, toss with sauce and reserved cooking water as needed, and serve immediately.
  7. TO MAKE AHEAD: Spread pasta out evenly over baking sheet (avoid clumps). Transfer sheet to freezer and chill until pasta is firm, about 1 hour. Transfer pasta to zipper-lock bag and freeze for up to 2 weeks. Cook frozen pasta straight from freezer as directed.

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