Cookbook

30
Gluten Free Pasta Dough
1 Prep 20 minutes / Cook 10 minutes
2 Serves 2
150g (¾ cup) brown rice
150g (¾ cup) dried chickpeas
1 cup tapioca flour
1½ teaspoons xanthan gum
2 eggs
1 tablespoon olive oil
Pinch salt
1 – 2 tablespoons water
1. Place rice and chickpeas into blender jug and secure lid.
4 MILL 2 minutes or until finely ground into flour.
2. Place 1 cup rice flour mixture into a bowl. Add tapioca flour
and xanthan gum and stir to combine. Create a well in the
centre of the rice flour mixture. Crack eggs into the centre.
Add oil and a pinch of salt. Stir the mixture together from the
centre slowly pulling in the flour from the edges until combined.
If dough has not combined, add 1 – 2 tablespoons water, as
required, until combined. Knead the dough until it forms a
smooth ball and is no longer sticky.
3. Lightly flour the work surface with some of the remaining
chickpea flour mixture. Roll out dough until 2mm thick. Cut
into thin strips. Sprinkle some of the remaining chickpea flour
mixture onto a clean dry tea towel. Place pasta on tea towel
and set aside for 5 – 10 minutes or until lightly dried.
4. Cook, in batches, in a large saucepan of salted boiling water
for 5 – 7 minutes or until al dente.
Serve: with your favourite pesto or pasta sauce.