GLUTEN-FREE FRESH PASTA RECIPE
Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked.
Provided by Elizabeth Barbone
Categories Pasta
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
- Divide dough into 4 equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
- Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
- Bring a pot of salted water to a boil. Cook pasta until tender, about 5 minutes. Serve immediately with your choice of sauce.
Nutrition Facts : Calories 318 kcal, Carbohydrate 54 g, Cholesterol 186 mg, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, Sodium 233 mg, Sugar 1 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g
FRESH EGG PASTA-GLUTEN FREE
This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman is being posted by request. I have not tried it, but I know somebody who swears by it and her husband who has no dietary restrictions agrees. If there is one gf pasta recipe to try, this is it, because as far as I know, there are no commercially made gf wide egg noodles on the market.
Provided by GinnyP
Categories Spaghetti
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine flours, salt, and xanthan gum.
- Beat the eggs lightly and add the oil.
- Pour the egg-oil liquid into the flour mixture and stir.
- This will feel much like pastry dough.
- Work the dough into a firm ball.
- Knead for 1 or two minutes.
- Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
- This dough is tough and, when almost transparent, will still handle well.
- Cut into desired shape.
- For fettuccine and spaghetti, slice very thin strips.
- For a noodle casserole, make slightly wider noodles.
- If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
- To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
- You will have to test for doneness.
- Drain and rinse well.
Nutrition Facts : Calories 124.3, Fat 5.8, SaturatedFat 1.2, Cholesterol 93, Sodium 329.9, Carbohydrate 14.1, Fiber 0.4, Sugar 0.3, Protein 3.5
FRESH GLUTEN-FREE PASTA
When you find out you cannot eat gluten, one of the first foods you worry about living without is pasta. There's a certain mourning involved, imagining a trip to Italy without a mound of fresh fettuccine. Guess what? The Italians make great gluten-free pasta, since many of their citizens have celiac sprue. You can buy a package of gluten-free pasta at the farmacia and take it to the best restaurant in town, where they will make the pasta of the day for you. When we first started making pasta, we tried our favorite gluten pasta recipes with gluten-free flours, without much success. It took us about fifteen different recipes and wranglings with flour combinations before we figured out the right ratio of flours to liquids. Now, at least once a week, when we want a quick meal, we pull out flours and make homemade pasta.
Provided by Shauna James Ahern
Categories Mixer Vegetarian Wheat/Gluten-Free Dinner Sugar Conscious Kidney Friendly
Yield Feeds 4
Number Of Ingredients 8
Steps:
- Combining the Flours
- Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum, and salt and stir. Sift the entire mixture into the bowl of a stand mixer.
- Forming the Pasta Dough
- Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm yet still pliable, a little like playdough.
- Making the Pasta
- If you are using a pasta machine, cut the ball of dough into quarters and roll out each piece of dough to about a 1/2-inch thickness. We like to roll out each piece between 2 pieces of parchment paper. Lightly flour both sides of the dough with a bit more potato starch. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the pasta sheet starts to break, it is thin enough.
- If you are making the dough by hand, we suggest you cut the ball of dough into 8 pieces, and then cut each of those pieces in half, so they are about the size of golf balls. Roll out each piece of dough as thin as you possibly can.
- For fettuccine, use the fettuccine setting on the pasta machine. If you are cutting the dough by hand, you want ribbons of pasta, about 1/4-inch wide. For spaghetti, use the spaghetti setting on the pasta machine. If you are cutting the dough by hand, you want thin strings of pasta.
- For ravioli, cut the rolled-out pasta into 2-inch-square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges of the pasta with an egg wash. Place another pasta square on top and press down, crimping the edges. (Having a ravioli cutter on hand helps with this process.)
- For lasagna, leave the pasta in long sheets.
- To cook the pasta, bring a large pot of salted water to a boil. Put the pasta shape of your choice into the boiling water. When the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it's a fine line. One moment it's al dente, and the next it's one big ball of mush, so watch the pot.) Cooking times will vary for the different shapes. Fettuccine generally takes 4 to 5 minutes, spaghetti 3 to 4 minutes. Ravioli takes a little longer, about 5 to 6 minutes. The cooking times will differ in each kitchen, depending on how thin you were able to roll out the dough. Let your taste be the judge.
FRESH EGG PASTA
This adaptable pasta recipe will work with whatever flour you've got in the pantry. Using the "00" gives the silkiest, softest pasta while bread flour will give you more of a satisfying chew, and all-purpose lands you squarely in the middle. Because flour absorbs liquid differently depending on its age and the humidity in the air, consider these amounts as a guide and not as the law. Use your judgment. If the dough seems too wet and sticky to work with, add a bit more flour; if it seems too dry to come together into a smooth, satiny ball, add a bit more oil. The pasta is wonderful cooked right away, but you could dry it for future use instead. Let it hang in strands over the backs of your kitchen chairs or on a washing line if you have one. Or you can curl handfuls of pasta into loose nests and let them dry out on the sheet trays, uncovered.
Provided by Melissa Clark
Categories dinner, lunch, pastas, main course
Time 1h30m
Yield 4 to 6 servings, about 1 pound
Number Of Ingredients 5
Steps:
- In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
- Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
- Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you're rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
- Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
- Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
- Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 0 grams, TransFat 0 grams
GLUTEN-FREE FRESH PASTA
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
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.
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