HOMEMADE GLUTEN FREE PASTA (GLUTEN & DAIRY FREE)
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
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.
HOMEMADE PASTA RECIPE (VEGAN, EASY)
This quick and easy Homemade Pasta Recipe can be made without a noodle machine or eggs in a few simple steps. There's also an option for how to make green Spinach Pasta.
Provided by Bianca Zapatka
Categories Appetizer Basics Lunch & Dinner Main Course Side Dish Soup
Time 25m
Number Of Ingredients 6
Steps:
- *Note: Please watch the recipe video for visual instruction! Also, I highly recommend measuring the ingredients in grams rather than cups!
RECIPE SIMPLE EGG FREE, GLUTEN FREE PASTA
This is a simple fresh Egg Free, Gluten Free pasta recipe that can be used with the Philips Pasta and Noodle Maker. All the ingredients should be easy to find in your local supermarket or health food store. The addition of a flax egg to bind the flours works well and I have it on record that this tastes similar to any regular wheat pasta - which in my mind is a win! We have combined it with a Tomato Pesto - the recipe for which is also posted!
Provided by miss emmajane
Number Of Ingredients 5
Steps:
- *Prepare Earlier as this needs to rest for a good hour: Place the linseeds into a high powered blender and blend into a powder. Sieve into a bowl to get any large 'lumps' out - these can be blended again until you have enough linseed meal. Place 4 tablespoons of linseed meal into a small bowl or cup and add 12 tablespoons of warm water - leave this covered for a good hour so it can gel (similar to an egg white consistency).Place flours into a mixing bowl and stir before adding into the bowl of the Philips Pasta and Noodle maker.Stir in 3 tablespoons of water to the flax and water mix.Turn on the Philips Pasta and Noodle maker with your desired pasta shape disk and set to 10 minutes / 1 cup. As the machine mixes the flour add the flax and water mix into the top of the machine - use a fork to encourage the mix into the barrel. A forward and backward motion along the inlets should do the trick. Keep going until all the flax water mix is in the barrel.Extrude and cut to your desired length. Boil water on the stove and cook until al dente.
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