This Gluten Free Pasta Dough recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
For the best results, use your Breville Boss™ blender.
Place rice and chickpeas into blender jug and secure lid. MILL 2 minutes or until finely ground into flour
Place 1 cup rice flour mixture into a bowl. Add tapioca flour and xanthan gum and stir to combine. Create a well in the centre of the rice flour mixture. Crack eggs into the centre. Add oil and a pinch of salt.
Stir the mixture together from the centre slowly pulling in the flour from the edges until combined. If dough has not combined, add 1 - 2 tablespoons water, as required, until combined. Knead the dough until it forms a smooth ball and is no longer sticky
Lightly flour the work surface with some of the remaining chickpea flour mixture. Roll out dough until 2mm thick and cut into thin strips. Sprinkle some of the remaining chickpea flour mixture onto a clean dry tea towel. Place pasta on tea towel and set aside for 5 - 10 minutes or until lightly dried
Cook, in batches, in a large saucepan of salted boiling water for 5 - 7 minutes or until al dente. Serve with your favourite pesto or pasta sauce
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