Fresh Egg Gluten Free Pasta

by SuperValu

A lovely light gluten free pasta.

4 people 10 minutes 20 minutes

Ingredients

Sift the flours into a bowl, add the xanthan and salt.
In a separate bowl whisk together the eggs and oil.
Make a well in the centre of the flours and salt, then pour the egg mixture into the centre.
Mix using a palette knife and bring the flour into the eggs.
Mix until the dough starts to come together, then remove onto a lightly floured surface and bring together with your hands.
Knead gently until the dough is smooth, then wrap in some cling film and allow to rest for 15 – 20 minutes.
Unwrap the dough and divide into 3 – 4 equal size pieces, the roll using a rolling pin or pasta machine until about 5mm thick.
Cut to desired size.To cook, bring a pan of salted water to the boil and cook until al-dente, approx 4 – 5 minutes.
Drain and serve immediately.