Rice Pasta - Gluten Free
A lighter version of a glutinous staple
Ingredients
- 1 1/2 cup rice flour - I grind my own from 1 cup of rice on finest setting
- 2/3 tsp salt
- 1 cup boiling water + a splash
- 2 tsp cold pressed sunflower oil - or use extra virgin olive oil or ghee
Instructions
- Boil 1 cup of water and add it to a saucepan with a splash of water to account for some evaporation.
- Mix in the oil.
- Add the flour and stir to combine. Make sure it resembles cottage cheese in consistency and there is no dry flour left.
- Switch the heat off and cover the pan for 5 minutes.
- Using a sturdy spoon, mash the crumbs for the mixture to come together into a ball.
- Using your hands, bring the dough together and knead in the pan for a few minutes.
- Roll out on a generously floured surface. Keep dusting the dough with flour. I rolled mine so the thickness is 1.5mm but it is up to you.
- Cut into strips.
- Steam the pasta for ten minutes on parchment paper.
- Mix with a sauce or ghee / oil.
Notes
This pasta recipe can be used to make gluten free lasagna sheets. Just cut them to the desired size and use without pre-cooking, as you assemble your lasagna.