Gluten-Free Fresh Sprouted Pasta
  • 1 1/2cups sprouted brown rice flour
  • 1/2cup organic potato starch
  • 2teaspoons xanthum gum
  • 1teaspoons sea salt
  • 4 eggs, preferably pastured or organic
  1. Combine the flour, starch, xanthum gum, and salt in the bowl of a stand mixer.
  2. In a separate bowl, whisk the eggs until frothy. Add the lightly beaten eggs to the flour mixture. Blend until a dough forms. Note: Do not use your dough attachment. Use your batter beater or simply use your hands and don’t bother with a mixer.
  3. Make small balls out of the dough.
  4. Using a pasta machine, roll out the dough into a thin sheet. Dust with additional rice flour if needed. You can also use a rolling pin and roll the dough into a thin sheet. Cut into thin strips (a pizza wheel works great).
  5. Boil the pasta in salted water until cooked (3-5 minutes). Toss with your favorite sauces and toppings and serve hot.