Making Gluten Free Pasta
http://www.recipezaar.com/Fresh-Egg-Pasta-Gluten-Free-60904
Fresh Egg Pasta-Gluten Free
Recipe #60904 | 30 min | 20 min prep
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.
SERVES 6 -8 (change servings and units)
Change to: Servings US Metric
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Ingredients
1/2 cup tapioca flour
1/2 cup cornstarch
3 tablespoons potato starch
3/4 teaspoon salt
4 1/2 teaspoons xanthan gum
3 large eggs (or 4 or 5 egg whites)
1 1/2 tablespoons vegetable oil
Directions
1In a medium bowl, combine flours, salt, and xanthan gum.
2Beat the eggs lightly and add the oil.
3Pour the egg-oil liquid into the flour mixture and stir.
4This will feel much like pastry dough.
5Work the dough into a firm ball.
6Knead for 1 or two minutes.
7Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
8This dough is tough and, when almost transparent, will still handle well.
9Cut into desired shape.
10For fettuccine and spaghetti, slice very thin strips.
11For a noodle casserole, make slightly wider noodles.
12If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
13To 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.
14You will have to test for doneness.
15Drain and rinse well.
Fresh Egg Pasta-Gluten Free
Recipe #60904 | 30 min | 20 min prep
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.
SERVES 6 -8 (change servings and units)
Change to: Servings US Metric
1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel
Ingredients
1/2 cup tapioca flour
1/2 cup cornstarch
3 tablespoons potato starch
3/4 teaspoon salt
4 1/2 teaspoons xanthan gum
3 large eggs (or 4 or 5 egg whites)
1 1/2 tablespoons vegetable oil
Directions
1In a medium bowl, combine flours, salt, and xanthan gum.
2Beat the eggs lightly and add the oil.
3Pour the egg-oil liquid into the flour mixture and stir.
4This will feel much like pastry dough.
5Work the dough into a firm ball.
6Knead for 1 or two minutes.
7Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
8This dough is tough and, when almost transparent, will still handle well.
9Cut into desired shape.
10For fettuccine and spaghetti, slice very thin strips.
11For a noodle casserole, make slightly wider noodles.
12If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
13To 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.
14You will have to test for doneness.
15Drain and rinse well.
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