Gluten Free Pasta Dough

Here is my favorite from-scratch pasta dough recipe.
Pasta Dough

INGREDIENTS:
• 3 1/4 cups C4C flour

• 13 egg yolks

• 1 egg

• 5 tablespoons olive oil

• 5 tablespoons milk

• C4C flour (for dusting the board when kneading pasta dough)

INSTRUCTIONS:

There are two ways to prepare the dough.

Manually

1. Mound the 3 ¼ cups of flour in the center of a large wooden cutting board. Make a well in

the middle of the flour.

2. Add the eggs, oil and milk to the center of the well.

3. Using a fork, beat together the eggs, oil, milk and begin to incorporate the C4C flour,

starting with the inner rim of the well. As you expand the well, keep pushing the flour up

from the base of the mound to retain the shape of the well.

4. The dough will come together when half of the flour is incorporated. At this point, begin

kneading the dough with both hands. Make sure to use the palms of your hands to avoid

having the dough stick to your fingers.

5. Once there is a cohesive mass, remove the dough from the cutting board. Scrape and

discard the leftover dough.

6. Lightly flour the board and continue kneading for 15 minutes. The dough should be

elastic and less sticky. Make sure to knead the dough for the full amount of time.

7. Wrap the dough tightly in plastic wrap and allow it to rest for 30 minutes in the

refrigerator.

8. Remove from refrigerator and roll and shape as desired.

In a Stand-Up Mixer

1. Make sure to attach the dough hook.

2. Add C4C flour to the mixing bowl. In a separate bowl, lightly whish together wet

ingredients.

3. With the mixer at medium speed, slowly add the wet ingredients into the dry until just

incorporated.

4. Empty the mixture onto a large wooden board.

5. Follow steps 4-8 of the manual procedure for same results.
Hope you enjoy,
-Caitlin