Gluten Free Pasta
With spring finally arriving the idea of fresh basil pesto on pasta sounds amazing. So today I am sharing my gluten free pasta recipe for all of you that are craving really good homemade pasta.
Sometimes, almost always actually, I feel like a contestant on my favorite television show “Cutthroat Kitchen” hosted by Alton Brown. This is a must watch show if you enjoy cooking. Even my husband and daughter who rarely cook love this show. Basically, there are 4 contestants, each of which are amazing chefs. They are each given $25,000 at the beginning of the show and who ever wins all the competitions gets to keep the money they have. A competition round might be as simple as a basic chicken sandwich. They are given 30 minutes to prepare their sandwich and after which it will be judged on taste, appearance and how closely it resembles the topic. The opportunity to sabotage one another is presented and they can use their money to bid on these items in hopes that it will give them an advantage. So for example a chicken sandwich sabotage might be the opportunity to replace your opponents chicken breast with chicken nuggets or chicken flavored crackers. The chefs are forced to complete their dish to the best of their ability under these bizarre requirements.
Rarely in my kitchen do I have everything I need for a recipe. I am always trying to find a substitute for something or almost everything. Sometimes I have to be creative and just make things work with what I have. I was all excited to make my fresh gluten free pasta recipe. I pulled out my pasta machine only to discover I have lost the handle. So at first I tried rolling it by hand and cutting it but I just couldn’t roll it thin enough and my pasta was really thick. So I decided to try and create a make shift handle and pulled out the toolbox looking for something that could fit the hole and crank the pasta rollers around.
This large screwdriver seems to do the trick quite efficiently.
In this gluten free pasta recipe I am using Bob Mill’s Pea flour. It is very fine and makes a great dough with a fresh aroma of peas. I measured out the white corn flour, pea flour, potato starch, salt and xanthan Gum and sifted them into a large bowl. I used a whisk and mixed the flours together so they were one light shade of green.
Then I make a whole in the center and add the eggs and 1 tsp of liquid smoke.
I mix this until everything is thoroughly blended and the dough gets kind of play-doh like. If its a bit dry you can slowly add a teaspoon at a time of water until it gets the right consistency. If the dough is too wet it will stick to the rollers in the pasta machine and if it is too dry it will crack.
Cut the dough into 4 pieces and then again in half so you have 8 pieces. Cover the dough with a wet paper towel to keep it from drying out.
Take one piece of the dough and knead it a bit in your hand so its moist and pliable. Sprinkle the counter with a bit of gluten free flour (I used Sorguhm) and lightly dust your ball of dough.Set the pasta rollers at it’s lowest number (1) and slowly and evenly crank the handle so the dough passes through. Then move the dial to “2” and pass the dough through again. Repeat again at “3”. Each time you pass the dough through it will get thinner, wider and longer. Finally set it to ‘4’ and pass it through. Be prepared to dust the dough if it gets sticky or else it will stick to the rollers.
Once it is as thin as you would like it, you can run it through the fettuccine cutter and make your noodles.
In a large pot, bring water to boil and add your pasta. Fresh pasta cooks faster then regular dried pasta so watch it carefully. It should cook in about 5-6 minutes depending on how thick it is. Once it is al dente, drain and serve with your favorite sauce and meatless meatballs.
- 2/3 c White Corn Flour
- 1/2c Pea Flour
- 1/2c Potato Starch
- 2 tsp Xanthan Gum
- 1 tsp Salt
- 3 large Eggs
- 3 Egg Yolks
- 1 tsp Liquid Smoke
- 1 tsp water (optional)
- Combine and sift together Corn Flour, Pea Flour, Potato Starch, Xanthan Gum and salt.
- Create a hole in the center and add eggs, egg yolks and liquid smoke.
- MIx together thoroughly. Add 1 tsp of water if too dry. Dough should have the consistency of play-doh.
- Divide dough into 8. Cover with a wet paper towel to keep dough from drying out.
- Start by rolling dough at lowest number and each time raise the setting by 1.
- If dough is sticking to the rollers, dust dough and rollers with a gluten free flour.
- If dough is cracking then it is too dry. Moistening your fingers very little and then knead the dough in your hand a few minutes until mixed well and easily pliable then dust outside with flour and try rolling.
- Once you feel the dough is as thin as you like it, (I went to 4 on the dial) then pass it through the fettuccine cutter to get strips.
- Sandwich the dough between two pieces of lightly floured plastic wrap and roll as thin as possible.
- Peel off one piece of plastic and cut into strips.
- Bring a Large Pot of water to a boil and add your pasta. Cook for 4- 5 minutes depending on thickness. Check it often as over cooked gluten free pasta turns to mush.