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Gluten Free Fresh Pasta Recipe
Posted By Carol Kicinski On January 4, 2011 @ 1:26 pm In Main Dishes | 49 Comments
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
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.
This gluten free recipe makes 4 servings
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