Unlike regular dough, this does not contain gluten and can be a little crumbly to work with, however once boiled, you won’t notice the difference. My pasta loving family did not realise it was gluten free and absolutely loved the flavour!
In a mixing bowl, sift and mix all dry ingredients together.
Add oil and eggs to dry ingredients. Mix all ingredients together using a dough hook or mix by hand until well combined.
Remove the dough from the bowl and press together to form a ball. The dough should stick together however have a slight crumbly texture and slightly tacky. Gladwrap the dough so it does not dry.
The dough may be rolled out between two pieces of baking paper and hand cut. You may find that the edges break, simply cut them off and roll them out a second time.
If using a pasta machine I recommend using small amounts of dough at a time and a gentle hand. You will find that the dough may crumble the first couple times you pass it through the machine. Simply continue to fold the edges over and pass the dough through the first setting several times until the dough smooths, before changing the thickness. I found that rolling this dough to the 5th setting on a Marcato Pasta Machine was the perfect thickness, followed by the fettucine attachment. If he edges of the dough crumble, simply cut them off and repeat the rolling process.
Heat a pot of water over the stove (I like to add a touch of salt), once the water has boiled reduce heat to a simmer. Add your fresh pasta to the water and cook for approximately 2-3 minutes. Time may vary slightly depending on the thickness of your pasta.