Low Sodium Gluten Free Fresh Pasta

Total time1 hr 5 min

Prep time30 min

Cook time5 min

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Ingredients

4 servings

For the dough

1 cup white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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½ cup tapioca starch
1 tsp xanthan gum
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
1 tbsp olive oil
1–2 tbsp water, as needed

For rolling

white rice flour, for dusting

For cooking

1 tbsp salt, for the pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Whisk together the white rice flour, tapioca starch, xanthan gum, and fine salt in a large mixing bowl until evenly combined.
2
Make a well in the center of the flour mixture. Add the eggs and olive oil into the well, then beat them lightly with a fork, gradually drawing in the flour from the sides until a shaggy dough forms. If the dough feels dry and crumbly, add water 1 tablespoon at a time until it just comes together.

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