Making gluten-free pasta dough pliable?
We love pasta dishes in our family, but recently had to change to gluten-free food. We are not completely satisfied with some of the commercial gluten-free pasta products; particularly ravioli, so we bought a pasta maker to make our own.
We have a problem to get the pasta dough to be pliable enough, and it often breaks during the final pass through the pasta maker. Does anyone have some advice about how to mke the dough more flexible? Any help would be appreciated.
We use the following ingredients with a recipe from Michela Chiappa:
• Rice flour & Cornflour in equal amounts
• A few tbsp potato flour
• A couple of tsp Xanthan gum to bind
• Pinch of salt
• 3 large eggs
• 1.5 tbsp olive oil
• Polenta, for dusting
Also Polenta seems to be a bit too grainy for dusting. Any advice about that would also be very much appreciated.