Friday, July 19, 2013

Homemade Gluten Free Pasta

I am so glad to have finally tried making pasta from scratch. Gluten free pasta even!! This recipe is so easy once you've made it you'll think "that was it??" Best of all it tastes so much better than any boxed brand, fresh is always better though, isn't it? I know my kids like it, but I finally got Mr. to try it and even he loved it more than the boxed gluten pasta!

I have had to adapt this recipe because I just cannnot get the dough to come together by hand on the counter top. I have also had to add an extra egg or two plus some oil for it to come together, using my mixer. In the end it came out lovely, and the dough is very workable but I doubt it would work in a pasta roller, so this is really made by hand! I can get 3-4 servings out of this (being diabetic I can't have a big bowl of pasta).

My Grandma's Italian Noodles

Homemade Gluten Free Pasta
adapted from No Gluten, No Problem, serves 2-4

1 1/2 tsp Xanthan Gum
2-4 eggs (depends on your dough)
Drizzle of olive oil

In a stand mixer combine the flour and xanthan gum on a medium speed, then slowly add in 2 eggs and drizzle in the oil. The dough will turn to a dry sandy stage, if it doesn't seem to come together and look like dough, slowly add another egg and a little oil (depending on how it works for you, you may need up to 4 eggs). Once the dough combines and "cleans the bowl" it is ready.

Cut dough into two pieces, cover and let it rest up to 10 minutes. Roll out as thin as you can and cut pasta into desired strips (see below). Allow cut pasta to dry out, up to 10 minutes then it's ready to boil or place in the fridge, covered until ready to cook (up to a couple of days). Let boil about 10-15 minutes, or until your desired doneness. (mine seems to take the longer 15 minutes)

I have to mix min in the stand mixer. Roll out onto counter as thin as you can get it, then slice into desired pasta shape (usually a thin fettucini/spaghetti or lasagna sheets)

After rolling out, you can either roll it up like a log and slice circles and then unroll each little circle to make pasta strips, or roll it out and slice thin strips, or roll it out and cut large lasagna sheets like I have.

I have made this pasta a handful of times, using it for Lasagna, Cajun Chicken Pasta and my Spaghetti and well pretty much any pasta dish lately.

Please share this post if you liked it. =)


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