Gluten Free Chili Pasta

I used this for my Taco Pasta Salad. Delicious!






2/3 cup brown rice flour
2/3 cup corn masa
2/3 cup tapioca starch
3 TB potato starch(NOT potato flour!)
2 tsp xanthan gum
1 tsp sea salt

1 TB chili powder

1 TB ground flax

2 TB olive oil
3 large eggs
1-2 TB water

 Place dry ingredients in a mixer and blend well. Hand stir if necessary, you want to avoid pockets of ingredients.

Add in olive oil, then eggs 1 at a time. Mix well.

Add in water, slowly until it just holds together.

Proceed with your pasta making equipment per manufacturers instructions.

You can also roll it thin and cut it into strips by hand if you dont have a pasta machine...

You can boil them immediately, they will be done in about 3-4 minutes or you can dry them(dont let them sit on the counter longer than 2 hours or so) and freeze them for later use

Or put them in a food dehydrator for pantry storage.