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Method
1. Sift the flours and polenta into the mixing bowl. Make a well in the centre and add
the eggs, gently working them in at low speed. Add the egg yolks and work them into
the mixture, adding a little soda water, a tablespoon at a time, until the mixture comes
together to form a rm elastic ball.
2. Place the dough on a long sheet of baking paper, lightly dusted with a little of the extra
polenta. Knead the pasta rmly with the heel of your hand for 3 minutes. Shape the
dough into a log and divide into 6 portions. Loosely cover 5 portions with plastic wrap.
3. Take one portion of the dough and using the Pasta Roller attachment on low speed,
roll out evenly until about 3mm thick. Set aside and repeat this process with the
remaining portions of dough.
4. Choose your preferred cutter and re-roll to cut the dough lengthways.
5. Cook immediately in a large pot, in batches (don’t overcrowd the pot), in salted and
simmering water (that has just been turned down from boiling) with a few drops of
olive oil for 3-5 minutes, or until al dente. Drain and serve with your favourite pasta
sauce.
250g (2 cups) gluten-free cornflour
140g (1 cup) potato flour
300g (2 cups) ne polenta, plus extra for dusting
3 eggs
11 egg yolks
185ml (¾ cup) soda water
Professional tip!
Use Cuisinart’s Mini Prep Food
Processor to make Pesto!
INGREDIENTS
Pasta Roller
Makes fresh pasta
in minutes
PERFECT PASTA
YIELDS 1.3KG
Rowie says: "You could use this
recipe to make rigatoni - Add ½ cup
cold mashed potato!"
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