Ingredients
-
1/2
-
1/2
-
3
-
3/4
-
4 1/2
-
3
-
1 1/2
-
-
-
-
-
-
-
-
Directions
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.,used this recipe to make cheese ravioli. This was my first time making home-made gluten free pasta. I followed the recipe exactly then allowed the dough to rest as some suggested. used my pasta attachment for my Kitchen Aid mixer and rolled sheets out to the #3 thickness. At first it was coming out with holes through it but I realized it was because I needed to flatten the dough more before running it through. After filling, cutting and crimping, I boiled them for 7 minutes (salt and oil in water) stirring often to make sure they cooked evenly. My daughter said they were the noodlest gluten free noodles by far, just like regular pasta, (she lives on pasta). The taste and consistency was perfect, not pasty like some gluten free pasta can be. Im thinking of adding a flavored oil (from oil packed sun dried tomatoes) to the dough next time for a little more flavor.
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Steps
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1
Done
|
In a Medium Bowl, Combine Flours, Salt, and Xanthan Gum. |
|
2
Done
|
Beat the Eggs Lightly and Add the Oil. |
|
3
Done
|
Pour the Egg-Oil Liquid Into the Flour Mixture and Stir. |
|
4
Done
|
This Will Feel Much Like Pastry Dough. |
|
5
Done
|
Work the Dough Into a Firm Ball. |
|
6
Done
|
Knead For 1 or Two Minutes. |
|
7
Done
|
Place the Ball of Dough on a Potato Starch-Floured (rice Flour Turns Noodles Gray) Breadboard and Roll As**thin as Possible**. |
|
8
Done
|
This Dough Is Tough and, When Almost Transparent, Will Still Handle Well. |
|
9
Done
|
Cut Into Desired Shape. |
|
10
Done
|
For Fettuccine and Spaghetti, Slice Very Thin Strips. |
