The gluten free fresh pasta is named in Italian “PASTA ALL’UOVO PER CELIACI”.
Here is one of our best and easier recipes from the gluten free cooking experience at il Fontanaro.
INGREDIENTS for 4 or 5 persons:
2 egg whites
15 gr . EVO oil
50 gr . rice flour
50 g corn flour thin
30 to 50 grams of chestnut or other gluten free flour
stir all flour. Place the eggs in a large bowl and add the mixed flour. Work them with a fork until the dough is smooth and combined. Add the oil and continue to knead