For pasta: 2-1/2 cups gf flour (we used the Gluten-Free Pantry’s French Bread Flour Mix - see our pantry) 1 teaspoon salt 1 Tablespoon olive oil 5 eggs 1 egg yolk
Place gf flour in a food processor. Add salt, oil and eggs. Pulse processor until mixture resembles dough. Remove from work-bowl and place on a lightly gf floured surface.
Knead dough by folding over 1/3 by 1/3 and turning over and kneading for a few minutes, until the right consistency (somewhat like bread dough). If the dough is too dry and crumbly, add remaining egg white. Wrap dough in plastic wrap or put in a bowl and cover. Allow dough to rest for at least 20 minutes.
Remove about 1/4th of the dough and re-knead slightly before running it through your pasta machine.
Using gf flour, flour your pasta machine, and lightly flour your pasta dough. Start with #1 setting and run pasta through machine. After each pass through machine notch up one number. End on #5 for lasagne, #6 for fetticini and #7 for ravioli.
Cut into desired shape. When you have your desired pasta shapes, lightly flour with gf flour and cover until ready to cook.
Cook in boiling salted water for a short amount of time - until al dente.
This is not difficult, just time intensive - but the end results are well worth it. The pasta tastes exactly like gluten-pasta, perhaps even a little better. No more corn or rice pastas!
You will need a pasta machine - a manual hand-crank machine will work just fine. Try the pasta machine available in Glutenfreeda’s shopping mall.