A reasonably good version without gluten. I usually just use GF dried noodles though.
3 portions
- 2 cups (280 g) all purpose gluten free flour blend
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 5 tablespoons (45 g) Expandex modified tapioca starch (or replace with an equal amount of tapioca starch/flour) (See Recipe Notes)
- 3g salt
- 4.5 g baked soda
- 2 egg white (~50g) plus water to make 130g
- 1 tablespoon (14 g) extra virgin olive oil