We use our What IiF Flour in these noodles. A 50-50 blend with Batch 2 Flour is also fun. We make our hand mixed pastas in a bowl. The ingredients stay together. The flour does not go all over the counter. The sides of the bowl provide resistance to push the forming dough against.
Gluten Free Pasta Dough
230 grams What IiF Flour
104 grams/2 large whole eggs
38 grams whole milk
Put the flour in a large bowl. Whisk the eggs and milk in a separate bowl. Pour the egg mixture into the center of the flour. Bring the dry into the wet. Use your hands to bring the dough together. Turn the dough out onto the counter and knead without any additional flour until the dough becomes smooth and silky. Wrap with plastic and let it rest, at room temperature, for at least 30 minutes before rolling out the dough. Alternatively vacuum seal the dough to expedite the hydration.