Homemade Gluten Free Pasta Recipes

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GLUTEN-FREE FRESH PASTA



Gluten-Free Fresh Pasta image

Nutty chickpea flour and a gluten-free all-purpose flour blend team up to build an easy-to-work-with homemade gluten-free pasta dough.

Provided by Kendra Vaculin

Yield About 1 lb. pasta dough

Number Of Ingredients 5

1 cup gluten-free flour blend (such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
¾ cup chickpea flour
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
3 large eggs
2 Tbsp. extra-virgin olive oil

Steps:

  • Whisk together gluten-free flour blend, chickpea flour, and salt in a large bowl. Whisk eggs and oil in a small bowl to combine.
  • Add egg mixture to dry ingredients and stir with a fork to incorporate; mixture will be crumbly. Tip out onto a surface and knead until a smooth dough forms, about 3 minutes. Form dough into a ball and wrap tightly in plastic. Chill at least 1 hour and up to 1 day to allow flour to hydrate (the longer you can let it rest, the better).
  • Roll out pasta according to pasta machine directions or roll out and cut by hand.

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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