• Source: BNN Recipe
  
• Dificulty: 3/5
• Preparation: 20mn
• Rest Time: 30mn
• Cooking Time: 10mn 

This recipe provides "pho" noodle: thin and elastic, like those you can find in some restaurant

Disc: 

Tagliolini 3mmx1mm shape for Kenwood .

Fettucini 3mmx1,6mm shape of Philips

Ingredients:

- 125gr rice flour

- 100gr potato starch

- 25gr tapioca starch

- 6gr xanthan gum

- 2gr salt

- 140ml boiled water

Warning:

Respect the rest time and knead at least 4-5 times that ensure the dough is smooth when extruding.

Knead 3 times, rest 30'-60', knead 2 times and then extrude.

Preparation:

1 - Put all the dry ingredients in the machine so as to distribute them well.

2 - Choose the suitable program (250gr or menu water) and start the machine so that it mixes the ingredients well. Boil the water and pour the necessary amount into the slot, regularly and quickly for about 10 seconds.

3 - Wait for the end of the 3 minute mixing cycle, press pause and then turn off the machine.

4 - Restart the machine and run the program so that it mixes a second time. As with the previous step, stop the machine at the end of the mixing cycle. Repeat this step one more time, so 3 knead cycles

5- Let the dough rest in the machine for 30 minutes

6- After rest, restart the machine, let it knead one more time, the second time knead and then extrude. Collect the pasta on a plaster board to easily put in boiling water afterwards.

7- Put the pasta in boiling water added some oil, bring the pot to a boil and then reduce to simmer. As soon as the pasta rises to the surface or about 2-3 minutes after boiling, transfer the pasta to a container containing a large amount of fresh water or directly in the bowl.

Enjoy your meal.