This recipe has been in the making for two years. I have tried so many different versions of gluten free pasta made from scratch that I was about to get discouraged and quit. In fact, there were a few months that I shed a tear out of frustration because of the ingredients I wasted.
I can say that this recipe is tested. I have made it so many times fearing that each time something would go wrong. It hasn't yet. It comes together in my Kitchenaid just like my pasta doughs made with wheat flour. It rest for 30 minutes, tightly wrapped in plastic wrap, just like my wheat based pasta doughs. It works in my pasta machine.
Simply put--it works.
Kids love it.
I won't go on and on about the pasta other than to say it is the closest "gluten free" pasta to the real thing, that I have had and is freshly made. I have my favorite store brands that I will continue to buy. I don't always have the time or energy to make pasta from scratch. That is not the point. The point is now I have one that I trust will work for my family and our taste buds. I can check one more thing off of my list of can't haves.
I love to make pasta from scratch and I missed the process. Really, Really missed the process. In our family it is a family affair. The kids are involved in rolling, making and cooking their dishes. Now I feel I have brought a family tradition back into our home.
Gluten free anything is going to be a bit different from the original. Please keep this in mind and don't get frustrated if it doesn't turn out the first time. Mine didn't. There are variables that play into any recipe: ingredients, humidity, equipment used and our own experience with cooking.
I will gladly answer any questions that you may have for this recipe. Leave a comment below.
UPDATE: 7-23-2014 I wanted to let everyone know that last night I wrapped my left over pasta dough and refrigerated it until today. I took it out an hour before I wanted to use it and brought it to room temperature. It was perfect! I actually used my large rolling pin and pizza cutter to create some fun noodles for the Littles--Isabella and Finnley.
I have tried my best to provide a lot of pictures for you to visually see each step. This recipe is pretty sturdy compared to some I tested but you still need to treat it gently. Don't push the pasta too far. What I mean by that is don't over cook it, don't try one more roll through the pasta machine. I did all of that and absorbed the disappointments so that you won't have to do it.
Two things to note. Depending on what you decide to make with the pasta dough, it needs to be fully cooked. Unlike our wheat pasta cousins that take a dip in boiling water and jump right back out this is not like that. You will get a bite, but it won't taste good. The pasta noodles need to boil for 3-4 minutes. Test, test, test to see where you palate likes the noodle to be. I liked mine to be fully cooked.
Secondly, you can reuse the pasta dough but it needs to rest for a few minutes. I am mostly referring to the use of the dough to make stuffed pastas. Often I will have scraps from my ravioli tray. In this situation, I ball them up and wrap them in plastic wrap and set them off to the side. It needs time to rest or the dough will be dry. Working the dough may help but I found that patients was my friend for the second round of using the leftover dough pieces. This won't apply if making spaghetti or any other noodle because you will use all of the dough the first time.
If you don't need a gluten free version, I have two other recipes that my family enjoyed the years before I went gluten free.
Check back because I will be sharing our gluten free stuffed pasta recipes soon.
Homemade Pasta #glutenfree
Makes one large ball of pasta--feeds my family of 6 or makes 75 raviolis using a tray
All pictures are following the recipe. I did this to keep it simple for those that don't need the step by step pictures. I have used a variety of substitutions with this recipe and THIS is the one that works. I cannot guarantee it will turn out if you start substituting something else. You need a scale for this to turn out perfect each time. I use this Food Scale at home. The estimated cup measurements are just that, estimated.
166 g (1 cup) white rice flour, fine
70 g (1/2 cup) millet flour
50 g (1/3 cup) potato starch
50 g (1/3 cup) tapioca starch
3 teaspoons Guar Gum
pinch of salt
3 large eggs
1 tablespoon extra virgin olive oil
1-2 tablespoons water, as needed
1. In a kitchen stand mixer, add all dry ingredients. Use the whisk attachment and turn mixer to low. Mix dry ingredients well.
2. Stop mixer and change to the bread hook. Add eggs and oil. Continue to mix on low speed. The dough will be dry. Add one tablespoon of water at a time until the dough starts to pull together and form a ball. If dough gets too wet, don't panic, add a sprinkle of rice flour to bring it back to ball form.
3. Turn mixer to medium high and work dough for 2 minutes. Remove dough and tightly wrap in plastic wrap. Let set for 30 minutes on the counter.
4. Start a pot of water with salt on stove top. Bring to a rapid boil.
5. After dough has rested. Open plastic wrap and cut into 4 pieces. Take one piece and rewrap the remaining three. Dust your area with potato starch and flatten the piece to about 1/4 inch.
AT THIS POINT YOU NEED A LARGE ROLLING PIN TO ROLL DOUGH OUT OR A Pasta Maker . I have shared the link to the brand I use. I also have the spaghetti attachment.
6. Lightly dust your dough with potato starch. Too much and it will not go through the machine. Start your machine at 0 and work you way up to 4 or 5. The thinner you go the better but again, don't push it. The dough will tell you how much it can take. If it starts to stick or tear--then you have rolled it too thin.
7. Place long pieces of thin dough to dry on counter for 2 minutes. Change the handle and roll your dough through the desired pasta attachment: spaghetti, fettucini, etc...
8. Gently pick up pasta pieces and add to boiling water. Stir them once. Cook for 2-4 minutes depending on size of noodle. Thicker noodles require more time.
9. Remove with slotted spoon and serve with your favorite sauce. My personal favorite: brown butter and parmesan cheese.
Written by Sherron
NOTE: There are links to my Amazon store to show you specifically which products I use at home. There is no obligation to purchase these items through me. I do make a small percentage off of each sale that helps pay for ingredients used on the blog. Thank you!