Ingredients
- 400 g gluten-free flour or brown rice flour
- 1 tablespoon (15 ml) xanthan gum
- 2 large eggs, beaten
- 6 tablespoons (89 ml) beet juice
Directions
- Follow directions to assemble and tare Pasta Maker. Add flour and xanthan gum to Pasta Maker Mixing Bowl.
- Attach Lid and snap to close. Select PASTA and press START/STOP.
- Combine eggs and beet juice in Liquid Measuring Cup. Pour egg mixture into Pasta Maker Liquid Well. Use a small rubber spatula to assist in draining egg mixture through Liquid Well.
- If mixture appears dry during kneading, add 5 to 10 ml beet juice.
- Cut pasta to desired length. Cook pasta in salted boiling water about 3 minutes or until tender. Wrap and store unused pasta in the freezer.
Makes: 1 pound
