I have a very nice pasta roller attachment, and cutter attachments for my stand mixer and I am determined to make homemade pasta. Ideally, though, it would be gluten-free, and I am having an extremely tough time with that. Have invested many hours and lots of GF flour (several different recipes) with no success. Do you have any suggestions? What should the consistency of the dough be? It always looks crumbly and then doesn't hold together when I roll it (with the machine or a pin). Thanks in advance!
