Gluten-Free Fresh Pasta with Garlic Brown Butter

Prep Time: 30 mins
Cook Time: 2–4 mins
Serving Size: 3

Ingredients:

For the Pasta

• 1⅔ cups Quay Naturals White Rice Flour
• 3 eggs
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp oregano
• Water, as needed
• Extra Quay Naturals White Rice Flour, as needed for rolling

Garlic Brown Butter Sauce

• 1 stick butter
• 2 cloves garlic, minced

Toppings

• Parmigiano Reggiano, grated
• Chili oil, to taste

Instructions:

1. Place the white rice flour on a clean surface and make a well in the center.
2. Add the eggs, salt, garlic powder, and oregano. Mix with a fork until a dough begins to form.
3. Knead by hand, adding a little flour or water as needed, until the dough is soft and no longer sticky.
4. Wrap the dough and let it rest for 20 minutes.
5. Divide into four portions, roll out, and cut into your desired pasta shape.
6. For the sauce, cook the butter and minced garlic over medium-low heat until the butter is lightly browned.
7. Boil the pasta in salted water for 2–4 minutes. Drain, toss with the garlic brown butter, and top with chili oil and grated Parmigiano Reggiano.

Serve immediately and enjoy your fresh homemade gluten-free pasta!