Ingredients
- 300.0 g Steamed Chickpea Flour (CP100-S)
- 35.0 g Tapioca Starch
- 33.0 g Rice Starch
- 3.0 g Xanthan Gum
- 4.5 g Salt
- 165.0 g Eggs
- 60.0 g Water
- 12.0 g Olive Oil
Instructions
- Blend dry ingredients together.
- Add eggs and olive oil.
- Lightly mix, adding water until it comes together.
- Knead dough, rest 15-20 minutes wrapped in plastic.
- Roll out dough and process with pasta roller/cutter to desired size.
- Drop into boiling salted water and cook until done.
- Time to doneness is less then flour based pasta.