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GF pasta dough

Making: Gluten-free pasta dough!



What I have

Wet mix:
1 pinch salt.
4 whole eggs + 2 egg yolks room temp 
14 G extra virgin olive oil

Dry mix:
1 tsp Xanthan gum.
280 G AP GF pastry flour 
45 G tapioca starch 


Preparation

Mix wet ingredient list together thoroughly until well blended 

Measure and mix together dry ingredients, Mount them together and make it well using a smaller Bowl. Pour wet ingredients into well and mix Slowly by bringing in dry flour to the wet mix turn Bowl as you go.

Continue mixing ingredients together until you have a rough dough ball and then begin kneading the dough to finish incorporating all ingredients together.

I'm here you can use a heavy rolling pin to help with the mixing by pressing rolling and folding the dough until it is pliable. Roll into a flat Square and cut into 2-in strips.

Place a piece of Saran or other covering over top to keep dough I'm trying out as you work it.


Once you are ready to work the dough further, set aside at least one cup of tapioca or cornstarch for flowering the finished dough.  If are using a flat pasta roller keep to setting 1 and thin out from there. 

Flour your rollers with your tapioca or cornstarch. flatten the dough until even. Next select the type of pasta cut you want keeping the dough flowered use your cutter to create your pasta type. 


If you are making noodles once ready to cook bring water to a boil and cook for 4 minutes before draining. Add a bit of olive oil after cooking to keep pasta from sticking together.




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