Great for making use of that pasta maker attachment still in the box or that rolling pin gathering dust in your drawer!
3 1/2 cups of GF all purpose flour or
equal parts potato starch, fine corn flour, fine white rice flour or quinoa flour
4 large eggs
1/2 T olive oil
optional: add flavor like garlic, basil, or even replace olive oil with pesto!
Make a mound of the flour in the center of a large working surface covered in parchment, tape down edges for ease of use.
Make a well in the middle and add the eggs and olive oil.
Use a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
Keep pulling flour up from the base of the well as you move along.
The dough will come together when half of the flour is incorporated.
At this point, oil your hands and begin kneading the dough with both hands, using the palms of your hands.
Once it is a consistent dough - smooth, elastic, and a little sticky -- wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Then roll or shape for use.
Break about 1/6th of the dough ball off, rewrap the rest to prevent it drying out.
Re-cover work space with parchment and tape down edges for ease of use.
If you find you need to flour the surface try using some fine corn flour.
Roll thinly and then slice into strips -- using pasta maker or pizza wheel.
Lift strips with spatula and rest on damp towel until ready to boil. Or dry on pasta drying rack, (even your laundry rack would work -- but if your dough is sticky, lay parchment strips under while it dries.)
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.