Prep 20 mins
Cook 10 mins
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.
- 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
- In a medium bowl, combine flours, salt, and xanthan gum.
- Beat the eggs lightly and add the oil.
- Pour the egg-oil liquid into the flour mixture and stir.
- This will feel much like pastry dough.
- Work the dough into a firm ball.
- Knead for 1 or two minutes.
- Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
- This dough is tough and, when almost transparent, will still handle well.
- Cut into desired shape.
- For fettuccine and spaghetti, slice very thin strips.
- For a noodle casserole, make slightly wider noodles.
- If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
- To 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.
- You will have to test for doneness.
- Drain and rinse well.
The first time I made this the dough was very fragile, but then we discovered that the flours and liquids needed time to meld together and that we needed to knead it a lot more than we were doing. It definitely needs at least an hour's sitting time before rolling out.The first time I made it, it seemed to have a rubbery texture, but I was watching Lydia's Table and she leaves salt out of her pasta for this reason. So that's what I did and it made a big difference. I find that if you have to roll it out by hand, divide the mixture into 4 first, as it is easier to get a uniform thinness through the whole sheet. But this pasta is worth buying a pasta machine for - roll on my next birthday!!!
Absolutely delicious! I've made this a few times now, and it's now my standard for gluten-free pasta. I have used walnut oil, or grapeseed oil - both were delicious and for different meals. For those of you making this with a pasta roller for the first time, I find it useful to keep the length of the piece going through half as short as you want it to end up, and almost the same for width. E.g. for spaghetti, start with 6"x(half the width of your roller) to get 12" long noodles. I'm looking forward to trying to make some hand-rolled gnocchi with this next time! Thanks for posting!
This was a fantastic recipe. I was a little worried at how sticky the dough seemed, but rolling it out with the potato starch, it's perfect. I used this recipe to make ravioli and the whole family loved it, including the gluten eaters. Texture is great and it didn't fall apart like a lot of supermarket gluten free pastas.