Easy Homemade Fresh Pasta (Gluten Free)

Ingredients

• 1/3 cup garbanzo flour (or garfava flour)
• 1/3 cup tapioca starch (also called Tapioca Flour)
• 1/3 cup cornstarch
• 2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 eggs

Directions

1. 1

   In a medium sized bowl use a wire whisk to thoroughly mix together flours, xanthan gum and salt.

2. 2

   In a small bowl whisk together oil and eggs and pour into flour mixture.

3. 3

   Mix until it forms a ball. Be sure to scrape the sides mixing in all crumbs that may be left on the bottom. Dough will be a bit sticky.

4. 4

   Liberally sprinkle a pastry cloth, rolling pin and your hands with cornstarch. Knead dough about 20 times, adding cornstarch to cloth and hands as needed. Dough will be a bit tough.

5. 5

   Roll out dough on a pastry cloth until it is very thin, reapplying cornstarch to rolling pin and top of dough as needed. This part does require some muscle, dough should almost cover an entire standard sized pastry cloth.

6. 6

   Using a knife or pizza cutter cut into desired pasta shapes. Thin strips for spaghetti, thicker for fettuccine or cut into 2x6 squares for lasagna (I have even made manicotti by cutting squares and rolling them into large tubes and sealing the ends together by wetting the end slightly and pressing hard. Don't worry if they do not seal perfectly or if they tear a little, they will still work!).

7. 7

   Add pasta to boiling salted water with a few drops of oil. Cook for 5-7 minutes. (You can also freeze pasta for later use).