Fresh Gluten Free Pasta

Sometimes easy doesn't mean fast. Making fresh pasta is certainly far more time consuming than store bought but the process is easy and the results are so worth it. It's even better than store bought fresh pasta. It's not as heavy and it melts in your mouth. Furthermore, you can use whatever type of flour you like. So, if you're like me (and many others) who have a hard time digesting white flour, you have options. See my recipe for gluten free pasta. Fresh pasta is easy, especially when you follow a few simple rules:

1. Kneading dough is fun but don't over do it. Just knead until all of the flour is incorporated and the dough resembles rough clay.
2. Let the dough rest under a plate for at least 15 minutes before you begin working with it and then knead again for a few minutes until smooth.
3. Roll the dough as thinly as possible (whether by hand or with a machine) and then flour both sides before cutting it into the desired shape.
4. Cook the pasta in plenty of boiling water