Ingredients:

  • 300g Gluten-Free Flour Blend (Caputo or Bob's Red Mill 1-to-1)
  • 3 large eggs
  • 15ml Extra Virgin Olive Oil
  • 5g Fine Sea Salt
  • 15-30ml Warm Water
  • 30g White Rice Flour

Instructions:

  1. Combine 300g flour, 5g salt, and 3 eggs in a food processor. Pulse until the mixture resembles coarse sand.
  2. Add 15ml olive oil and pulse again. Note: This integrates the fat for a silkier texture.
  3. Add warm water 1 tablespoon at a time (up to 30ml) until a shaggy ball forms.
  4. Shape the dough into a disk and wrap it tightly in plastic wrap.
  5. Let the dough sit at room temperature for 15 minutes. Note: This is the critical hydration window.
  6. Divide the dough into four equal pieces.
  7. Run each piece through a pasta machine, starting at the widest setting and graduating to the desired thickness. Dust generously with 30g rice flour between passes.
  8. Cut the rolled dough into fettuccine or pappardelle.
  9. Drop pasta into heavily salted, boiling water.
  10. Cook 2-4 minutes until the pasta floats to the surface and is al dente. Easy Homemade Tagliolini Pasta: A Taste of Italy You’ll Love — Discover how to make delightful tagliolini pasta at home! This easy recipe is...Easy Classic Spaghetti Recipe: A One-Pan Wonder You’ll Love! — Looking for a delicious spaghetti recipe? Try my Classic Aglio e Olio—it's a ...Creamy Tomato Pasta: Chefs Secret Sauce in 35 Minutes — Learn how to make the ultimate Creamy Tomato Pasta with this foolproof recipe... $img_2$