Gluten/Dairy/Soy/Rice/Corn Free. A beautiful and easy dough to work with that yields a delicious result!
- Prep Time :
- Cook Time :
- Ready Time :
- 1/2 cup Tapioca Flour
- 1/2 cup Millet Flour
- 1 1/2 teaspoons Xanthan Gum
- 2 Organic Eggs
- 1/2 teaspoon Salt
- 1 tablespoon Oil of choice
- 1 tablespoon Water
I am pleased to introduce the FIRST Millet Gluten Free Pasta. You will be delighted with this dough! It will not crumble or fall apart. In fact Ill go as far as saying that it is easier to handle than semolina pasta dough. Go ahead and crank it through your pasta machine or roll out and cut by hand if you want to. Try rolling it out and using it for lasagna or to make ravioli or tortellini. I usedStone Ground Millet Flour.
This Version Contains Eggs. If you are Intolerant/ Allergic or Vegan Check out myRecipe.
- Combine the Tapioca Flour, Millet Flour, Xanthan Gum, and salt into a large bowl.
- create a well in the center and add the oil, water and eggs.
- kneed the dough until it comes together into a nice ball. Break the ball into sections and roll out thin or process through pasta machine. You will not need additional flour to roll as this dough is not sticky.
- Bring Water to a Boil add dash or salt and some additional oil. Throw cut pasta into the boiling water- it will be cooked through after maybe 2-3 minutes. (It will rise to the top)
- If you make extra pasta- you can freeze the cut dough or keep it in the fridge for a week before cooking.
If you are unfamiliar with using a Hand Crank Pasta machine- this (and all pasta dough) must be cranked through the largest setting several times before its comes together smoothly. With this dough I was able to move to the next level after about 3 cranks through. You can roll this dough out pretty thin as it will puff up some when cooking.
If you are sensitive to Tapioca Starch Flour- Try Using Potato Starch Flour in its place.
If you are cooking for more than 2 – I would suggest doubling the recipe.