Egg-free pasta with tomato sauce

Ingredients

• 800 g Tomatoes, pureed in food processor
• 150 g Rice flour, gluten-free
• 50 g Tapioca starch
• 2 tbsp Olive oil
• 2 tbsp Chia seeds, ground finely
• 1 tbsp Corn flour
• 1 tbsp Basil, fresh, chopped
• 1 pcs Onion, diced
• 2 clove Garlic, minced
• 1 pinch Salt, fresh ground

Method

1. Place the ingredients in a food processor, including 1 tablespoon olive oil, then pulse to get a rough dough.
2. Transfer out onto a floured surface and knead for 3 to 5 minutes, or until smooth.
3. Cut the dough into four pieces, then carefully press a portion out flat with your fingertips then start to roll it out using a pasta machine.
4. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks.
5. Roll the pasta through the widest setting a second time, then click the machine down a setting then roll the dough through again.
6. Start clicking the settings down, rolling the pasta through each setting twice.
7. Once you have a 2mm-thick sheet of pasta, set aside on a flour­ed surface then cover with a damp tea towel to avoid it from drying out, then continue with the remaining dough.
8. Once you have thin sheets, cut out the pasta to 3-4mm thick placing on a flour­ed tray as you go.
9. Meanwhile, bring large pot of salted water to a boil; add pasta and cook for 3 minutes.
10. Once cooked, place aside and prepare the sauce; heat remaining olive oil in the sauce pot.
11. Add onion and cook for 5 minutes; add garlic then cook for 1 minute or until fragrant.
12. Pour in tomato sauce then simmer for 15 minutes.
13. Stir in basil and add pasta.
14. Toss to combine then serve.