-
1
Pulse brown rice flour, tapioca starch, xanthan gum, and salt in food processor until combined.
-
2
Add eggs and oil, and process until dough forms and clears sides of bowl, about 10 seconds.
-
3
Transfer dough to clean counter and knead until dough comes together, about 30 seconds.
-
4
(Dough should hold together but won't be smooth.)
-
5
Shape dough into 6-inch-long cylinder.
-
6
Cut cylinder into 6 equal pieces and cover with plastic wrap.
-
7
Working with 1 piece of dough at a time (keeping remaining dough covered), shape into 4-inch square using rolling pin and hands.
-
8
Using manual pasta machine, run flattened dough through widest setting twice.
-
9
Fold ends of dough toward middle to re-form 4-inch square, press to seal, and feed open side of dough once more through widest setting.
-
10
Repeat folding and rolling on widest setting 2 or 3 more times, until edges of dough are even.
-
11
Narrow setting and continue to run dough through each setting twice, until dough is translucent and think enough that you can clearly see outline of your hand through dough.
-
12
(If dough begins to stick and tear, dust sheet with brown rice flour and roll through same setting until smooth.
-
13
If dough becomes too long to manage, cut in half crosswise.
-
14
).
-
15
If not already done, cut sheet in half.
-
16
Run each piece through cutter for fettuccine, lay pasta on dish towel in baking sheet, and cover with plastic wrap Repeat steps 3 through 5 with remaining dough.
-
17
(Noodles can be held for 2 hours before cooking.
-
18
).
-
19
Bring 4 quarts water to boil in large pot.
-
20
Add pasta and 1 tablespoon salt and cook, stirring often, until tender but still al dente, about 2 minutes.
-
21
Reserve 1 cup cooking water.
-
22
Drain pasta, return to pot, toss with sauce and reserved cooking water as needed, and serve immediately.
-
23
TO MAKE AHEAD: Spread pasta out evenly over baking sheet (avoid clumps).
-
24
Transfer sheet to freezer and chill until pasta is firm, about 1 hour.
-
25
Transfer pasta to zipper-lock bag and freeze for up to 2 weeks.
-
26
Cook frozen pasta straight from freezer as directed.
