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 1-3 TB of water, till dough is just a bit sticky. It should not fall apart as easily).
- Cut the dough into 4 equal sections.
- Roll out the dough into 1/8 inch thick 9×13” rectangles.
- Cut the 9×13” rectangle into 4 strips.
- If eating now, In a wide 12-15 inch wide deep pot, cook 2 noodles per time in boiling hot water, mixed with 1 TB of oil. —-If eating later, Dry your pasta on a baking sheet for 2 days, or till pasta is completely dry.
- Once completely dry, it stores up to a half year in an airtight container between layers of parchment. It can also be frozen for a full year between parchment papers.