This tender and tasty gluten-free pasta is served with the classic tomato-based arrabbiata sauce that gets a spicy kick from the chilli flakes.
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Ingredients
arrabbiata sauce
Method
1.Process flours, gum, salt, eggs and oil until ingredients form a dough. Turn out onto a surface dusted with extra rice flour; knead for 5 minutes or until smooth.
2.Divide dough into four. Wrap three pieces in plastic wrap until ready to use. Roll one piece on floured surface until thin enough to fit through the thickest setting on a pasta machine. Roll dough through thickest setting, dusting with rice flour when needed. Repeat.
3.Reduce the settings on pasta machine, rolling dough through each setting twice until dough is 2mm thick (second last setting on machine). Cover pasta sheets with a damp clean tea towel. Repeat with remaining dough.
4.To make fettuccine, use the fettuccine setting on pasta machine, carefully feed pasta sheets through the machine dusting with rice flour as needed. Place pasta under damp tea towel until ready to cook.
5.Meanwhile, make arrabbiata sauce. Heat oil in medium saucepan over medium heat; cook, onion, garlic and chilli, for 5 minutes or until onion is soft. Add tomatoes and vinegar; cook over low heat, stirring occasionally, for 5 minutes or until sauce has thickened slightly and is heated through.
6.Cook pasta in a large saucepan of salted boiling water about 1 minute or until just tender. Drain.
7.Serve pasta with sauce, topped with shaved parmesan and fresh basil leaves, if you like.
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