Reduced Gluten Pasta - By Chef Denise

PREP TIME - 20 MINS

COOK TIME - 5 MINS

TOTAL TIME - 25 MINS

YIELD - 4 SERVINGS

INGREDIENTS:

• 1 cup Barely Barley Low Carb Flour

• 1/2 cup tapioca starch

• 3/8 cup white rice flour

• 2 teaspoon xanthan gum

• 6 eggs

• 1 teaspoon salt

• 1 teaspoon fajita salt for flavor

DIRECTIONS:

1. In a mixing bowl with a paddle attachment, incorporate flour, tapioca starch, salt, fajita salt and xanthan gum

2. Add eggs and mix together on low speed until the dough is formed

3. Remove the dough onto a dusted surface

4. Divide dough into 4 smaller balls

5. With a rolling pin flatten each ball into a rectangle about 1/8” thick

6. Make sure the dough is heavily floured

7. Run it through the pasta maker machine

TO COOK THE PASTA:

1. Bring water to a boil, add salt and pasta

2. Cook it for 6 minutes, stir occasionally

3. Test the pasta. It needs to be firm when bitten (al dente)

4. Drain it and add a little bit of butter so that the pasta will not stick together