Sotto’s Gluten Free Pasta

Source: Sotto restaurant

Finding the right formula wasn’t as simple as mixing special flours with water and eggs. Combs added xanthum gum as a binder to mimic gluten  and replaced the water with milk to form a workable  dough. Even so, the dough falls apart easily and can’t be rerolled, so  it’s best to nail it the first time. Combs also found that cutting the dough into thin strands results in a pasta that’s too soft. 

Steps

1. In medium bowl, combine all ingredients for gluten-free flour.
2. In large bowl, combine 8 ounces gluten-free flour, egg yolks and egg. Blend gently. Add milk and olive oil until just blended and dough forms. Work dough as little as possible.
3. Let dough rest for a short time before rolling out. Roll out and cut into desired shapes.