Fresh gluten-free pasta – Thermomix

Instructions

1. 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.
2. 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.
3. 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.).
4. Flour regularly to prevent the dough from sticking.
5. Repeat the operation with the remaining dough.
6. Separate the dough well, then leave to dry at room temperature for at least 1 hour, adding flour if necessary.