You can make delicious homemade gluten-free pasta at home with just a few simple kitchen items - a bowl, a rolling pin, a pizza cutter (or knife). I used the recipe in the 'Artisanal Gluten-Free cook book' by Bronski & Bronski as inspiration, but made some alterations along the way in terms of measurements, mixing and cooking. However, it was a great starting point, and led me to this delicious recipe. I have (and will continue) to play around with the pasta maker I received as a gift, but at present I find the best noodles are still the ones made by rolling out the dough as thinly as possible and then slicing with a pizza cutter. The egg in the recipe gives the pasta a rich flavor which is tasty to eat on it's own, or with a light topping like butter and Parmesan cheese. It was a big hit with the whole family. Enjoy!
Homemade Pasta!
Serves 4
Have an extra 1/2 Kristin's Gluten-Free Flour Mix set aside for kneading and rolling out your dough.
Combine in a bowl:
2 1/2 cups Kristin's Gluten-Free Flour Mix
1 tsp xanthan gum
1 tsp salt
4 eggs, whisked
Remove the dough from the bowl and knead on a floured surface 1-2 minutes, adding a bit more flour if it gets sticky.
Roll 1/3 - 1/2 batch of dough at a time on a flour surface until the dough is as thin as you can make it (I tend to use a back and forth rolling motion to get the dough extra thin). You'll need to add a little extra flour to the top and bottom of the dough occasionally to avoid sticking since you'll be rolling the dough very thin (~1/16").
Once you have the dough rolled as thinly as possible, slice strips of dough using your pizza cutter (or knife). You can use a ruler if you're picky about how evenly sized your noodles are, but I tend to just ballpark it. Set noodles aside either on a pasta hanger or just neatly in small piles until you're ready to boil your pasta.
Bring water to boil in a large pot over high heat (I fill halfway). Add 1 Tbsp salt to the water. Once water is at a rolling boil, you can add the pasta. Stir occasionally to avoid sticking to the pot. Once the water is back to a boil (~30-45 seconds), set a timer for 2-4 minutes. You may need to lower the heat slightly so it doesn't boil over. Watch closely! The pasta cooks rapidly, so start taste-testing after 2 minutes to make sure you get the texture you want. Fresh pasta has a chewier taste than the dried stuff, but don't let it cook more than 5 minutes or it can get sticky.
Drain pasta and rinse in cold water to remove extra starch. Serve with your favorite sauce, pesto, or butter & Parmesan.
Some suggestions are below:
Kale & Basil Pesto (nut free)
Spinach Pesto (nut free)
Light Bolognaise Sauce
Red & Green Sauce with Meatballs
Meaty Sauce with Spinach, Garlic & Basil
Spaghetti Sauce with Veggies
Alfredo Cream Sauce
Homemade gluten-free pasta noodles, ready to boil
Homemade gluten-free pasta with homemade spinach (nut-free) pesto! Delicious!
Homemade Pasta!
Serves 4
Have an extra 1/2 Kristin's Gluten-Free Flour Mix set aside for kneading and rolling out your dough.
Combine in a bowl:
2 1/2 cups Kristin's Gluten-Free Flour Mix
1 tsp xanthan gum
1 tsp salt
4 eggs, whisked
It's best to incorporate the flour slowly to avoid lumps. You can use your fingers or a spoon or fork (I tend to just use the fork I whisked the eggs with - less to clean!)
Remove the dough from the bowl and knead on a floured surface 1-2 minutes, adding a bit more flour if it gets sticky.
Roll 1/3 - 1/2 batch of dough at a time on a flour surface until the dough is as thin as you can make it (I tend to use a back and forth rolling motion to get the dough extra thin). You'll need to add a little extra flour to the top and bottom of the dough occasionally to avoid sticking since you'll be rolling the dough very thin (~1/16").
Once you have the dough rolled as thinly as possible, slice strips of dough using your pizza cutter (or knife). You can use a ruler if you're picky about how evenly sized your noodles are, but I tend to just ballpark it. Set noodles aside either on a pasta hanger or just neatly in small piles until you're ready to boil your pasta.
Gluten-free pasta dough rolled really really thin and then sliced fairly evenly with a pizza cutter. It's so quick!
While waiting to boil, I hung the pasta on a pasta rack, but because it's floured if you put it in small piles, it will be perfectly fine before boiling.
Bring water to boil in a large pot over high heat (I fill halfway). Add 1 Tbsp salt to the water. Once water is at a rolling boil, you can add the pasta. Stir occasionally to avoid sticking to the pot. Once the water is back to a boil (~30-45 seconds), set a timer for 2-4 minutes. You may need to lower the heat slightly so it doesn't boil over. Watch closely! The pasta cooks rapidly, so start taste-testing after 2 minutes to make sure you get the texture you want. Fresh pasta has a chewier taste than the dried stuff, but don't let it cook more than 5 minutes or it can get sticky.
Drain pasta and rinse in cold water to remove extra starch. Serve with your favorite sauce, pesto, or butter & Parmesan.
Some suggestions are below:
Kale & Basil Pesto (nut free)
Spinach Pesto (nut free)
Light Bolognaise Sauce
Red & Green Sauce with Meatballs
Meaty Sauce with Spinach, Garlic & Basil
Spaghetti Sauce with Veggies
Alfredo Cream Sauce
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