BROWN RICE FLOUR PASTA RECIPES

Steps:

• In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
• Divide dough into four equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
• Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
• Bring a pot of salted water to a boil. Cook half the batch of pasta until tender, about 5 minutes. Toss with sauce. Repeat with remaining pasta. Serve immediately.

Steps:

• Place dry ingredients into the machine.
• Turn it on to the 600 gram/ volume; setting two.
• Start the machine and allow the ingredients to mix for 30 seconds before slowly adding the water. The dough will look dry but will come together when it goes into the extruder. The dough should not be in one big mass - this is too wet and will clog the extruder.
• Let the machine knead, before it starts toextrude the dough pause the machine and check the consistency, scraping down the sides of the machine, if necessary.
• Restart the machine and begin extruding the noodles.
• Cut noodles to your desired length.
• Immediately cook in gently boiling water for 3-5 minutes until tender.
• Rinse well and drain.
• Serve immediately or portion into smaller servings and freeze for later.