Improved Gluten Free Pasta

READY IN: 1hr 3mins




  • Sift dry ingredients together and stir in a stand mixer with a bread attachment.
  • In a separate bowl beat together the eggs and oil.
  • Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
  • Let the mixer knead this dough until thoroughly mixed.
  • Form a ball of dough and wrap in plastic wrap.
  • Refrigerate the dough for at least an hour.
  • The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
  • Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
  • Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
  • Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.