gluten free fresh pasta dough

gluten free fresh pasta dough

Ingredients:
2/3 cup corn flour
1/2 cup quinoa flour
1/2 cup potato starch
2 teaspoons xanthan gum
1 teaspoon guar gum
1 teaspoon sea salt
2 large eggs
5 egg yolks from large eggs
¼ cup water, plus extra

Method:
1.Place ingredients into a food processor. Let mix for 1-2 minutes. If still dry and crumbly, add a slow, steady stream of water until it starts to stick together. The final dough should feel firm yet still pliable.
2.Cut the dough ball into 8 pieces and let rest for 10 minutes. Take small pieces and shape into Orecchiette.
3.Bring a pot of salted water to the boil, and cook pasta for 5-7 minutes. Cook the pasta to the texture you enjoy most.

DISCLAIMER
Fabio wants to sincerely apologize for mistaking “Corn Starch” when he meant to say “Corn Flour.” If you are watching this recipe while watching the corresponding video, please accept Fabio’s apology! We all know everyone makes mistakes. Happy cooking guys!