Gluten Free Fresh Pasta Recipe

It’s a new year in a new gluten free decade and typically this is the time for making resolutions.

I would be willing to bet my favorite pair of Manolo Blahnik boots that I could look over the New Year’s resolutions I have made every year over the previous decade and they would be pretty much the same.

1. Stop procrastinating.
2. Be a kinder person.
3. Listen better.
4. Exercise more.
5. Drink more water.
6. Get organized.
7. Fit into my skinniest pair of skinny jeans. (Really fit into them, not just be able to fake it.)

Blah, blah, blah. Yes, all good goals and worthy of making resolves to do, but this year I wanted to make a New Year’s resolution I could get excited about, one I looked forward to executing, one that I had a high possibility of accomplishing.

So I decided that my big resolution this year would be to make and eat fresh gluten-free pasta. Ok, maybe it is not the most noble of goals. It probably isn’t going to change the world or make it a better place. But do you know how long it has been since fresh pasta has passed my lips? I really think this resolution will change MY world and make IT a better place!

So I did it! (And as a bonus I can cross number 1 from above off the list as well.)

I can not believe I never attempted this before. It couldn’t be simpler or more delicious.

What a fabulous way to start this journey into the next decade.

Here’s a step by step of how to do it.

Get out all your ingredients – I used a combination of white rice flour, tapioca and potato starch and millet flour to add a bit of whole grain. You could replace the millet with brown rice flour or just more white rice flour if you prefer. As always, I use superfine flours for the best results. I also used xanthan gum, salt, olive oil, eggs and a little water.

Pulse dry ingredients in the food processor to combine. Whisk eggs and olive oil together. With processor running, pour into the egg/olive oil mixture.

Add water, 1 tablespoon at a time, until a dough forms. Scrap out the dough, and give it a quick knead (just 4 or 5 times to smooth it out).

Divide dough into 4 equal parts and roll into balls. Pasta is typically extruded so either run through a pasta roller (one ball at a time, keeping the others covered with a damp towel to prevent them drying out) or “hand extrude” by rolling -place one ball at a time on piece of plastic wrap. Top with another piece of plastic wrap and roll as thin as you can. The thinner the pasta, the more tender. (This also helps with the resolution to exercise more!)

To make this easier, roll from the center out and flip the entire thing, plastic wrap and all, over occasionally. Also pull up the top sheet of plastic wrap and replace occasionally while rolling to help with sticking.

Peel off the top layer of plastic wrap and cut to desired width. Peel the cut pieces of pasta off the bottom sheet. Repeat with remaining dough. At this point the pasta can be cooked immediately, laid out to dry for up to an hour or frozen.

Cook the pasta in lots of heavily salted water that has come to a rolling boil. Depending on how thick and wide the pasta is cut, it will be ready in 2 -5 minutes. Do not over cook. Serve immediately with any sauce you like. It is wonderful with olive oil, Parmesan cheese, salt and pepper.

So there you go – super duper easy and may I just say – YUM!

Finally, a New Year’s resolution I can happily keep! My only problem with now having made and eaten gluten-free fresh pasta is that it is pretty addictive and just might impede achieving number 7 from my perpetual list of resolutions.

Gluten Free Fresh Pasta Recipe

Ingredients

1 cup superfine white rice flour
1/3 cup millet flour
2/3 cup tapioca starch
3 tablespoon potato starch (not potato flour)
1 tablespoon xanthan gum
1 teaspoon kosher or fine sea salt
2 tablespoons olive oil
3 large eggs
2 -4 tablespoons water

Directions

Place all the dry ingredients in the bowl of a food processor fitted with a steel blade. Pulse several times to combine. Whisk the olive oil and eggs together in a spouted mixing cup or pitcher. With the machine running, slowly add the liquid ingredients to the dry. Add water, 1 tablespoon at a time, just until it starts to form into a dough. It should be pliable and just a tiny bit sticky, not sticky enough to stick to your hands.

Scrape the dough onto a work surface and knead a few times to smooth it out. Divide into 4 equal portions and roll into balls.

Run the dough, 1 ball at a time, through a pasta roller until desired thickness is achieved or roll between two sheets of plastic wrap until very thin. The thinner the pasta is rolled, the more tender it will be. Keep the other balls covered with a damp towel to prevent drying out. If rolling by hand, flip the plastic wrap and dough over several times while rolling. Occasionally, lift the top layer of plastic wrap and replace it to help keep the dough from sticking.

Pull off the top layer of plastic wrap and cut into the desired width. Repeat with the remaining dough balls.

The pasta can be cooked immediately, laid out to dry a little (for up to an hour) or frozen. To freeze, place the pasta in an airtight container or plastic storage bag. Thaw for about 30 minutes before cooking.

To cook the pasta, bring a large pot of heavily salted water to a boil. Add the pasta, stir a time or two to keep from sticking and cook for 2 – 5 minutes, depending on the width and thickness. Do not over cook. Serve immediately.

Servings

This gluten free recipe makes 4 servings

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