Rice-Flour Maltagliati with Basil Pesto

In medium-sized bowl, blend rice flour with eggs and knead mixture until you obtain a soft, dense rounded ball.

Continue kneading dough with palm on floured working space. Keep kneading until dough is soft, elastic, and compact.

Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes. 

Gently wash and dry basil, removing largest stems and stalks. 

In mini or standard blender, begin mincing pine nuts. Add Parmesan cheese and extra-virgin olive oil, blend well. 

Add diced garlic and cleaned basil leaves to pine nuts, and blend thoroughly. Add remaining olive oil in steady stream, until you reach desired consistency. The pesto should have a creamy and well-blended consistency.

Place sauce into small bowl, cover with plastic wrap and allow to rest 15-20 minutes before use. 

Remove plastic wrap from rested Maltagliati dough, and continue kneading dough while shaping dough on your rice-floured work surface. If your dough is too moist, add additional amount of rice flour, being careful not to add too much as this will make the gluten-free dough overly tough.

Dust working space with rice flour, and using floured rolling pin, roll out dough on working space. Roll into rectangle with even thickness throughout. Keep dough in regular and uniform shape as best possible. Using pasta cutter, divide dough vertically into strips of about 3-4 cm wide. Cut each strip horizontally to create rectangular or diamond shape.

As the name of the recipe indicates (Maltagliato = poorly cut), it's not critical that the pasta shapes are cut perfectly and precisely. 

Place cut pasta onto wooden cutting board, or plastic kitchen tray.

Bring large pot of salted water to boil, add in maltagliati and allow to cook 3-4 minutes. 

While pasta is cooking, in large mixing bowl, dilute pesto (if too thick) with a small amount of cold water. 

Drain maltagliati, and place in bowl with pesto. Blend pasta and sauce well, place into individual serving plates, and dust with grated Parmesan cheese. Serve immediately.