Improved Gluten Free Pasta Recipes

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HOMEMADE GLUTEN FREE PASTA (GLUTEN & DAIRY FREE)



Homemade Gluten Free Pasta (Gluten & Dairy Free) image

A simple and reliable 3-ingredient homemade gluten free pasta recipe. Once you've tasted this gluten free pasta from scratch, you'll never go back to the store-bought stuff.The recipe makes 4 x 2 1/2 oz (70 g) nests of gluten free tagliatelle, which should feed 2 - 4 people, depending on how hungry they are.The process described below focuses on using a pasta machine to make your gluten free pasta - but if you don't have one, you can easily replicate the process with a rolling pin and a bit of elbow grease.NOTE: Have a look at the step-by-step pictures in the post for more details! I also go more in depth regarding the ins-and-outs of gluten free pasta making within the text of the post, so make sure you have a read.

Provided by Kat | The Loopy Whisk

Categories     Lunch or dinner

Time 35m

Number Of Ingredients 3

1 2/3 cups (200 g) gluten free flour, plus extra for kneading + dusting ((Note 1))
1 tsp xanthan gum
3 medium eggs ((Note 2))

Steps:

  • In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
  • Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten free flour blend from the one recommended in the recipe), you can add another egg at this point. If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
  • Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.Because this is a gluten free pasta dough, there's no gluten to stretch and "activate", but kneading ensures a smooth dough with no flour clumps.
  • Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won't use immediately in cling film so that they don't dry out.
  • Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)Different pasta machines can have different widest settings, so that the "widest" setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
  • Fold the rolled-out pasta dough like a book or letter (into thirds, see step-by-step pictures in text) and dust the outsides with flour. Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten free pasta sheet. (See also Note 2)I repeated the folding + rolling steps 5 times before I got a perfectly smooth pasta sheet.
  • Generously dust the pasta sheet with gluten free flour and feed it through the next narrower setting on the pasta machine. (Note that there's no more folding!) Keep reducing the settings until you get to a sheet about 1 mm thick.For me, that was just one setting down from the widest one, but it might be different on your pasta machine.
  • Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
  • Toss the cut pasta in some more flour and shape it into a nest.
  • To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
  • The next day, check the pasta for dryness - if it still feels damp, leave it for an extra few hours or a day.
  • For the first few days after making it, keep the dried gluten free pasta in an opened container. The pasta may still be a bit damp on the inside and closing the container may lead to mould formation.
  • After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
  • To cook the fresh (not dried) gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
  • To cook the dried gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.

IMPROVED GLUTEN FREE PASTA



Improved Gluten Free Pasta image

An adaptation of a recipe from Bette Hagman's Gluten Free Gourmet. It handles more easily and is better tasting and more nutritious due to the addition of bean flour. This pasta is better than store bought dried pasta but not as good as normal homemade pasta made from durum wheat. Well we can't have everything now can we. The bean flour can be easy-to-find garfava flour, but if you can, make your own Great Northern Bean flour for this. It tastes much milder and will really improve the quality of the pasta. If you double the recipe, you can use 5 large eggs instead of 6 medium eggs. You can also freeze the pasta after rolling and cutting it- then just drop it into water whenever you want fresh pasta.

Provided by Catfish Charlie

Categories     European

Time 1h3m

Yield 3 serving(s)

Number Of Ingredients 9

1/4 cup tapioca flour
1/4 cup sweet rice flour
1 tablespoon potato starch
1/3 cup cornstarch
1/3 cup bean flour
1/2 teaspoon salt
1 tablespoon xanthan gum
3 medium eggs
1 tablespoon oil

Steps:

  • Sift dry ingredients together and stir in a stand mixer with a bread attachment.
  • In a separate bowl beat together the eggs and oil.
  • Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
  • Let the mixer knead this dough until thoroughly mixed.
  • Form a ball of dough and wrap in plastic wrap.
  • Refrigerate the dough for at least an hour.
  • The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
  • Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
  • Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
  • Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.

Nutrition Facts : Calories 219, Fat 9.1, SaturatedFat 2.1, Cholesterol 186.1, Sodium 452.3, Carbohydrate 26.6, Fiber 0.6, Sugar 0.5, Protein 6.6

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