I grew up making homemade pasta. It’s not hard, but it does take some time. However, it took some experimenting to get my gluten free pasta to be just right. I’ve tried using bean flour, but it left a bitter taste. I tried quinoa, but then I found out I’m allergic to quinoa. I’ve done flour blends. It’s fun to experiment!
Gluten free pasta dough and wheat-based flour pasta dough have different texture. So, if you’re using a manual pasta roller, it may be different than what your used to. As we were working the dough through the roller, we had to clean the stickiness. It’s also not as easy to feed into the rollers. My mother-in-law and I teamed up for this venture. It will take a little practice to perfect the process. Enjoy your pasta!!
1 1/2 C Corn Flour
1/2 C Potato Starch
1 1/2 tsp Xanthum Gum
2 Large Eggs
3 Egg Yolks
Sift together corn flour, potato starch, and xanthum gum in a large bowl. Make a well in the flour mixture. With one hand, start mixing until all combined. If the dough appears dry, add about a tablespoon of water until a doughy consistency. Transfer the dough onto a floured surface and knead the dough until it’s smooth and not sticky.