Homemade pasta without eggs #glutenfree

Mix the flours, egg replacer, and turmeric, add the water, and knead together by hand.

Roll it out thinly on a pastry board with a rolling pin, then roll it further with a pasta machine to the desired thickness, and finally cut it into shape.

Dry it on a floured kitchen towel or a tray covered with parchment paper for a few days, or use it immediately while fresh.

The pasta shown in the picture was made for potato or cabbage pasta. I rolled it out to thickness setting 4 on a Laica pasta machine. I cut it into long strips using the "Reginette" attachment, then into approx. 2 cm pieces with a knife.

I rolled out the fine vermicelli to thickness setting 3 and didn't add turmeric. I got a beautifully white pasta that held up perfectly in the meat broth.