This is a simple pasta recipe. It’s basic, and it’s also gluten-free. Serve it with your favorite pasta sauce or simply dress with salt, extra-virgin olive oil, and some chopped herbs.

2 cups (277 g) superfine brown rice flour, plus more for kneading and rolling

1 teaspoon xanthan gum

1 teaspoon salt

1 1/4 cups (300 ml) water

Into a large bowl, sift together the flour, xanthan, and salt. Using a fork, stir in the water a little bit at a time to form a soft dough. Turn out onto a lightly (brown rice) floured surface. Knead about 2 to 3 tablespoons (14 to 21 g) flour into the dough until it is no longer sticky. ...

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