Ingredients
- 150 g rice flour
- 50 g potato starch
- 1 tbsp. corn flour
- ¼ tsp. salt
- 3 eggs
- 1 tbsp. extra virgin olive oil
Instructions
- Put the flour and cornflour, eggs and olive oil in the bowl, then turn on the kneading mode /2 min. The dough should be crumbly. Shape it into a ball, wrap it in cling film and leave it to rest for 15 minutes.
- Divide the dough in half. On a floured work surface, roll out each piece of dough with a rolling pin into a long, rectangular shape.
- Use a rolling mill to roll out each dough piece more thinly (or a rolling pin), then cut out the desired shapes (tagliatelle, linguine, lasagne, ravioli, etc.).
- Flour regularly to prevent the dough from sticking.
- Repeat the operation with the remaining dough.
- Separate the dough well, then leave to dry at room temperature for at least 1 hour, adding flour if necessary.
