So GoodDec/Jan 2009 Issue

The Perfect Allergy Free Pasta

To form pasta strips, cut the dough into 4 or more pieces. Roll each piece out into very thin, rectangular sheets. Do this on a counter (lightly dusted with cornstarch) or roll the dough between two long pieces of plastic (use a heavy-duty zip-lock bag cut in two). Trim the dough into even rectangles. Lightly dust with cornstarch. Roll the rectangle sheet up from the short end of the rectangle. Using a sharp knife, cut the roll into uniform strips in desired width. Unroll each piece and place it on a tray dusted with cornstarch. Continue this process until all the pasta is rolled and cut. Cover the raw pasta and store it in the refrigerator until ready to cook.

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