Fresh Egg Pasta

By Teresa on 12 June 2007 | Viewed 3136 times

Ingredients

1C Tapioca Flour
1C Rice Flour
2/3C Potato Starch Flour
1/3C Light Bean Flour
1/2t Salt
1t Xantham Gum
1t Oil
4 Free Range Eggs, beaten
1/3C Water

Method

Combine the flours, salt and xantham gum. Make a well in the centre of the dry ingredients. Add the oil and the eggs. Combine the mixture with a fork or pastry blender. Add one tablespoon of water at a time, combining the dough with the fork after each addition. Combine and knead the dough on a rice-floured surface for about 5 minutes or until smooth. Cover the dough and set it aside for 10 minutes. Divide the dough into 4 pieces, keep the other 3 pieces in the fridge until ready to use. If using a pasta machine, pass the dough through the machine until 1/16 of an inch thick and stand for 20 mins. Or on a lightly rice-floured surface, roll mixture out until 1/16 of an inch thick and approx 16x16 inch square. Cut as desired. To cook the pasta, fill a large saucepan with water and bring to the boil. Gently add the pasta a little at a time and cook uncovered for either: noodles/fettuccine/linguine/spaghetti = 1 1/2 - 2 mins, bow ties/lasagne = 2-3 mins, ravioli = 6-8 mins, tortellini = 8-10 mins.

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