Ingredients
Scale
- 100 g gluten-free all-purpose flour (about 3/4 cup)
- 1 large egg
Instructions
- On a clean surface or in a bowl, make a well and crack in 1 large egg.
- Incorporate the flour with a fork until a shaggy dough forms.
- Knead for 2–3 minutes to bring the dough together.
- Wrap the dough in plastic and rest for 10-15 minutes to hydrate the flour.
- Roll the dough thin (to about 1-2 mm) and cut into desired shapes.
- Boil in salted water for 2–4 minutes until cooked.
Notes
Use a kitchen scale for best results. Roll with starch to prevent sticking and use a pasta machine for even sheets.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Mixing and Boiling
- Cuisine: Italian
- Diet: Gluten-Free