Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference.
Category: not set
Cuisine: not set
1 1/2 cups (7 1/2 ounces) brown rice flour plus more for dusting
1/2 cup (2 ounces) tapioca starch
1 teaspoon xanthan gum
4 large eggs
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