Recipe by Emily Elizabeth
Homemade pasta is as easy as mix, roll out, slice and boil. There is no drying involved. Simply boil for 5 minutes or freeze the fresh dough for later use. Enjoy spaghetti, fettuccine, lasagna and even manicotti. This is one of Bette Hagman's fantastic recipes from her book "The Gluten-Free Gourmet Cooks Fast and Healthy." (TIP: Mix up 9 cups of the flour mixture ahead of time so you always have it on hand and can whip this up in only 20 minutes. Mix flours in a large bowl using a wire whisk, then transfer to a storage container.)
Top Review by **Jubes**
*Reviewed during ZWT4* I liked this pasta and it was quite easy to make. It was a very heavy dough though. Way to dry to use a pasta press and needed plenty of muscle to roll out. Perhaps the consistency was due to the differing gluten-free flours from brand to brand - they sometimes can absorb more moisture. I think that I should have added in some extra oil. It did cook up nicely adn was enjoyed
- 1⁄3 cup garbanzo flour (or garfava flour)
- 1⁄3 cup tapioca starch (also called Tapioca Flour)
- 1⁄3 cup cornstarch
- 2 teaspoons xanthan gum
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 2 eggs
Directions See How It's Made
- In a medium sized bowl use a wire whisk to thoroughly mix together flours, xanthan gum and salt.
- In a small bowl whisk together oil and eggs and pour into flour mixture.
- Mix until it forms a ball. Be sure to scrape the sides mixing in all crumbs that may be left on the bottom. Dough will be a bit sticky.
- Liberally sprinkle a pastry cloth, rolling pin and your hands with cornstarch. Knead dough about 20 times, adding cornstarch to cloth and hands as needed. Dough will be a bit tough.
- Roll out dough on a pastry cloth until it is very thin, reapplying cornstarch to rolling pin and top of dough as needed. This part does require some muscle, dough should almost cover an entire standard sized pastry cloth.
- Using a knife or pizza cutter cut into desired pasta shapes. Thin strips for spaghetti, thicker for fettuccine or cut into 2x6" squares for lasagna. (You can also freeze pasta now for later use).
- Add pasta to boiling salted water with a few drops of oil. Cook for 5-7 minutes.
- MANICOTTI: For 8-10 tubes, make a double batch of this recipe. Roll out and cut into 4x5" rectangles (combine scraps and roll out again). Put a few tbsps of water into the bowl you used to mix up the egg (so there is a little bit of egg mixed into the water). Roll rectangles into tubes sealing the ends together by putting a little bit of egg water on either end of the dough and pressing together hard, pinching the ends and rolling over excess dough at either end if needed. Drop each tube individually into boiling water, making sure water gets inside the tube as you drop it inches.