Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.celiac.com
What's in it
½ cup rice flour
½ cup potato flour
1/3 cup cornstarch
½ teaspoon Salt
1-2 tablespoon Vegetable Oil
Optional: 2 eggs, lightly beaten
How to cook it
- Sift dry ingredients into a bowl...repeat 3 - 4 times...make a well in the center and add the oil and the eggs or enough water to equal 2 eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid to form a stiff dough. Use hands to knead the dough into a smooth ball. Generously dust board and rolling pin with rice flour. Roll out the dough as thin as possible. Cut into noodles. The pasta is now ready to cook or freeze uncooked for future use. Cook in boiling salted water for about 10 minutes or until al dente.
- Notes: Dough is fragile and needs gentle handling. It is not suitable for use in a pasta maker. Vegetable oil is variable...add enough to make a smooth ball. Noodles require longer cooking time then wheat pasta does. Food processors are not recommended in this recipes preparation.