I was never a big pasta eater. Not that I didn’t eat it but it’s not one of those things I’ve ever ordered in restaurants as I always tend to order something I couldn’t or wouldn’t make at home. All of this changed when I made the switch to gluten free. Suddenly, a food that I had taken for granted was forbidden … and was all that I wanted.
Below is a recipe that I can’t take the credit for as I found it in various bits and pieces online but I will say that I have made it 3 times now and it is absolutely wonderful. Unlike any other gluten free baking you may have done, this pasta handles and stretches like a dream. I have used it for both fettuccini (or as close as I can get to fettuccini without a pasta cutter) and for ravioli. Both times the results blew me away!
- ½ cup tapioca starch
- ½ cup cornstarch
- 3 tablespoons potato starch
- ¾ teaspoon salt
- 4 ½ teaspoons xanthan gum
- 3 large eggs
- 1 ½ tablespoons vegetable oil
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. It will start to feel much like pastry dough.
Work the dough into a firm ball and knead for about 30 times
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.
I personally am DYING to buy one of these for my Kitchenaid mixer so that I can make all sorts of shapes:
For Fettuccine and Spaghetti, slice very thin strips by hand or use a pasta or pizza cutter.
If using for Lasagna, cut into 1 1/2-by-4-inch rectangles.
To make Ravioli, simply cut into 2x2 inch squares and place a small amount of filling in the middle. With a wet finger or pastry brush, dampen the outer edge of the square and place a second square on top. Working from the center out, ensure that there is no air trapped with the filling and seal the edges by pinching them together.
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. To test, pull a piece out and try it!
I find this recipe makes a fairly small batch of pasta (at least I think it does) maybe enough for 4 servings. If you’re like me and like to do big-batch production, double or triple the recipe. Pasta keeps well in the fridge for about 3 days but freezes exceptionally well.
Lay fresh pasta in a single layer on a potato starch-covered baking pan or a non-stick mat and place in the freezer for about an hour to harden. Transfer to freezer bags or containers and return to freezer. For long pastas like fettuccini, it is best to twist the pasta strands into a sort of nest on the baking sheet before freezing. Even better, can be cooked from frozen!