la cucina senza glutine

Gluten free pasta recipe

 

 

Ingredients: 50 gr of rice flour, 50 gr of tapioca starch, 75 gr of potato starch, 125 gr of cornflour, 5 gr of xanthan gum,

2 tablespoons of extra virgin olive oil, salt, 200 gr of water.

 

 

Mix the flours and pour on a table making a fountain. Add water and oil, and knead powerfully for a little time.

Leave to rest for few minutes covering the dough with plastic wrap to avoid drying out.

On a table roll out the dough and cut it into thin stripes of the desired size.

The percentage of water may vary according to different brands of starch and flours.