Egg-free pasta, gluten free

Ingredients

• 580 g Gluten free flour mix
• 300 ml Water

Method

1. Mound the flour in the centre of a large wooden cutting board.
2. Make a well in the centre of the flour and add water a little at a time, stirring with your hands until a dough is formed.
3. As you incorporate the water, keep pushing the flour up to retain the well shape.
4. The dough will come together in a shaggy mass when about half of the flour is incorporated.
5. You may need more or less water, depending on the humidity in your kitchen.
6. Start kneading the dough with both hands, primarily using the palms of your hands.
7. Once the dough is a cohesive mass, remove the dough from the board and scrape out any leftover dry bits.
8. Lightly flour the board and continue kneading for 3 more minutes.
9. The dough should be elastic and a little sticky.
10. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.
11. Wrap the dough in plastic wrap and set aside for 10 minutes at room temperature.
12. Stretch the dough using pasta machine, repeating the process for 5-6 times.
13. Cut the dough onto thin strips or any other shape and place aside for 2 minutes.
14. Heat water in large pot and season with salt; cook pasta for 3 minutes then drain well.
15. Season to taste and serve with favourite sauce.