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Gluten free pasta
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3 cups plus 2 tsp. (17 1/2 oz./500 g) | gluten-free flour, preferably Cup4Cup |
4 | eggs |
1/3 cup plus 1 Tbs. (3.5 fl. oz./100 g) | water |
1 1/4 tsp. (1/8 oz./4 g) | xanthan gum |
Add the flour and xantham gum mixture to the pasta maker. Choose 2 servings setting and push start. Then add the egg and water mixture through the slot in the top of the pasta maker. Once the pasta starts to be extruded, cut it into strands of spaghetti about 9 inches (23 cm) long.
Bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), about 3 minutes.
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