Improved Gluten Free Pasta
- Ready In:
- 1hr 3mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 1⁄4 cup tapioca flour
- 1⁄4 cup sweet rice flour
- 1 tablespoon potato starch
- 1⁄3 cup cornstarch
- 1⁄3 cup bean flour
- 1⁄2 teaspoon salt
- 1 tablespoon xanthan gum
- 3 medium eggs
- 1 tablespoon oil
directions
- Sift dry ingredients together and stir in a stand mixer with a bread attachment.
- In a separate bowl beat together the eggs and oil.
- Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
- Let the mixer knead this dough until thoroughly mixed.
- Form a ball of dough and wrap in plastic wrap.
- Refrigerate the dough for at least an hour.
- The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
- Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
- Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
- Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.
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Reviews
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Came across this today while looking for Bette Hagman pasta recipes. We made Chinese dumplings with this tonight, and they were awesome. This recipe is pure genius. We'll be using it for ravioli, dumplings, and a lot more. One of the most impressive things is that the dough works in the pasta roller attachment on our KitchenAid stand mixer. Kudos, Catfish Charlie!
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Made the recipe using garbanzo flour since that is all I had. Will try using some Great Northern when I can get my hands on it. Consistency was great, I made lasagne noodles using my kitchenaid attachment. I made sure that the dough was not sticky and floured it in between steps, and it went through beautifully. Setting 5 worked well, I may try 6 next time just to see how thin I can go. 5 minutes cooking time seemed perfect, every sheet held up well. Yummi Lasagna!
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Although the raw dough tastes terrible, don't be fooled! This pasta is delicious! I hand-rolled it into ravioli for my boyfriend who has Celiac's, and he gave it rave reviews. I also thoroughly enjoyed it, and would gladly substitute it for normal pasta any day. The dough is incredibly sturdy, and is a good arm-workout if you are hand-rolling! Enjoy! It really is fantastic!