Corn Flour Gluten-Free Pasta Dough
This gluten-free pasta dough with corn flour works wonderfully and makes pasta lovers’ hearts beat faster.
Ingredients
- 300 g gluten-free flour (for pasta)
- 100 g corn flour
- 0.25 tsp Salt
- 4 eggs
- 1 tbsp Olive Oil
Instructions
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1.
Knead the flour, eggs, oil, and salt into a smooth, supple dough; add 3–4 tbsp water if needed. Shape the dough into a ball, cover or wrap in a damp kitchen towel, and let rest in the refrigerator for 30 minutes.
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2.
Divide the dough into 3–4 pieces and knead again. Roll each piece into rectangular sheets on a lightly floured surface with a rolling pin, keeping them slightly thick.
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3.
When the dough is thin enough, cut the sheets into about 10 cm long strips and separate into tagliatelle or linguine shapes. Place the noodles on a large plate, tray, or board sprinkled with flour and let dry a bit.
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4.
Meanwhile, bring plenty of salted water to a boil; cook the noodles for about 3 minutes, drain, and serve.
