Ingredients
Scale
- 4 cups (600g) gf flour, OR if corn-free: gf rice flour mixed with 1 tsp guar gum
- 1 1/4 cup water (1–3 TB more if dough looks flaky and dry)
- 1 tsp salt
- 1/4 cup olive oil
- **optional: 1 cup spinach or kale for spinach flavored pasta
Instructions
- **If making spinach-flavored pasta: In a blender, mix oil, water, and spinach, till a paste forms. If not, skip to step 2.
- Mix all ingredients together till a lightly sticky dough ball forms. If needed, add an extra 1 TB of water till dough is just a bit sticky, and not falling apart as easily.
- Cut the dough into 4 equal sections.
- Roll out the dough into 1/8 inch thick rectangles.
- Run your pasta through a pasta machine or cut thin fettuccine strips with a knife.
- Cook noodles right away OR Dry your pasta in hand-sized clumps on a baking sheet for 2 days, or till pasta is completely dry.
Once completely dry, it stores up to a year in an airtight container.
Notes
ENJOY!
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