I love pasta and having to go gluten free this has to be the one thing I miss the most. Probably because about 2 Christmas's ago my husband gave me a pasta machine and basically I perfected it overnight and loved homemade 10 times better than boughten. It has a flavor to it that makes you want to just eat it with butter and salt. When made correctly it can be stored for up to 6 months in the freezer to be used when needed. My first few batches of gluten free noodles were not as easy and I got frustrated. However I wanted to make this happen so I kept trying. The result was the best silky smooth yummy noodles that you can't tell the difference on.
If you have never made pasta before I want to give you some pointers. First of all take a deep breath and allow yourself some time. This isn't a fast thing to make and gluten free takes time because you are missing the consistency gluten gives. Start with a single batch. Once you got it though its hard to not get it again so make a bigger batch for more than one meal. If it doesn't turn out the first time try again. Its worth the practice.
I do use a pasta maker attachment for my kitchen aid. I've added a picture of mine which can be found on amazon. But any one would work. Mine makes fettuccine noodles which I used in my chicken and noodle soup (see next blog for recipe), spaghetti noodles and lasagna noodles which can also be used for ravioli.
Here's what you will need:
- 3 1/2 cups of Cup for Cup Flour (I buy mine from amazon)
- 6 room temp eggs
- 1 tsp of xanthan gum
- 1/4 cup of warm not hot water
- 1/2 tsp salt
Step 1:
In Mixer added all dry ingredients and mix with with regular paddle, change to dough hook and add eggs one at a time, then the water. Mix scraping sides of bowl till blended into a ball. Divide into two balls wrap in plastic wrap and let sit for 30 min to an hour at room temp. DO NOT MISS THIS STEP. Letting set will make or break your noodles.
Step 2:
Take first ball and take a small portion. With a little not a lot of flour form into a strip about 1/4 inch think. Set your pasta maker on the largest dial and in the slot that would make lasagna start feeding it through. You are going to do this several times. It may not always go through well. Fold over and feed again. This kneads it without you overworking it. lightly flour as needed. When it is as smooth strip adjust your dial or slot size to a smaller size. Mine go up to 8 so I start at 8 then go down to a 6, 4, 2. Each time you change it keep working your strip gently until it is smooth but thinner. It will get longer so you may have to cut it and work 2 or 3 pieces. That is ok. When you get down to a 2 this is perfect for an egg noodle, lasagna, or fettuccine. Roll once more through the flat one then Slide that piece through the desired noodle you want. Lay out on trays to dry trying not to let them stick.
Continue till you have worked your entire dough.
Step 3:
To cook remember this is not dried, even if stored in the freezer fresh pasta doesn't take long to cook. Boil water with salt, or desired broth. Add pasta and gently stir. Should take only 3-6 min. to cook. You want them to have a light al dente texture. Drain and gently toss with your choice of sauce or desired preparation.
Enjoy this yummy dish from Our Gluten Free Table!
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