Search for a Recipe

Friday 3 July 2015

Easy Homemade Pasta!!!

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!
Gluten Free Homemade Pasta!!!
Homemade gluten-free pasta noodles, ready to boil
GF Homemade Pasta and Pesto
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! 
Gluten Free Homemade Pasta!!!
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

No comments:

Post a Comment