Recipe: Wheat-Free Egg Pasta Dough

Wheat-Free Egg Pasta
This dough is a bit hard to handle at first, but the al dente texture of the finished product is very much worth the effort. Cook as you would any fresh pasta-in plenty of boiling salted water for about 5 minutes, or to al dente. 1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch
4 teaspoons xanthan gum
1 teaspoon agar powder
1/2 teaspoon salt
2 large eggs
1 tablespoon canola oil
1/4 cup water1. In a large bowl, whisk together rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, agar, and salt. In another bowl, combine eggs, oil, and water and whisk until thoroughly blended and light yellow in color.

RECIPES:
WHEAT-FREE SUGAR COOKIES

WHEAT-FREE PIZZA CRUST

WHEAT-FREE POUND CAKE

WHEAT-FREE BLUEBERRY MUFFINS

WHEAT-FREE EGG PASTA

WHEAT-FREE BAGUETTES --------------------------------------------------------------------------------

BACK TO ARTICLE


2. Stir egg mixture into flour mixture and work dough into a firm ball. Knead for 1 or 2 minutes. Flatten into a thick disk, wrap in plastic, and set aside for 30 minutes.

3. Divide dough into 4 pieces. Using a rolling pin or pasta machine, roll each piece as thin as possible. Cut into desired shapes or strips: 1-1/2 inches wide for lasagne, 1/4 inch wide for fettucini, etc.

Makes about 1 pound.

O PER 4 OUNCES: 283 CAL (20% from fat), 5.4g PROT, 6g FAT, 50g CARB, 310mg SOD, 137mg CHOL, 1.4g FIBER You may find more recipes at http://www.naturalland.com/nv/al/wfe3.htm