Fresh Egg Pasta-Gluten Free

"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."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by ladyteq photo by ladyteq
photo by beccij photo by beccij
Ready In:
30mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • 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.

Questions & Replies

  1. My grandmother use to let her homemade noodles dry out first before using them. Is it necessary? Also, can the raw noodles be stored to use later?
     
  2. I like “tough” chewy noodles. Will this recipe create chewy noodles?
     
  3. Is the potato starch used just to roll out the dough or do I include the 3 tablespoons of potato starch along with the rest of the dry ingredients.
     
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Reviews

  1. 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!!!
     
  2. 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!
     
  3. What a delicious treat this was in chicken soup tonight! I made a few small changes, I'm allergic to corn, so I replaced the cornstarch with arrowroot. I replaced the veggie oil with EVOO for added flavor and used 2 whole eggs and 2 yolks I had leftover instead of 3 large eggs. I rested the dough as others reccomended and I was able to hand-roll it (the smaller side of my Pampered chef baking roller)out no problem. I plan to experiment with this dough, perhaps making GF ravioli next!
     
  4. 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.
     
  5. Could not/would not have made this without my pasta roller attachment...but it wasn't any more difficult than regular pasta dough, actually it didn't require any additional flour since it wasn't the least bit sticky. I used olive oil instead of vegetable, and I let the dough rest for maybe 2 hours at room temp before rolling. This pasta is very light, which is kind of nice. No issues with the flavor at all! Glad to find this recipe (and so is my gluten-intolerant husband!)
     
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Tweaks

  1. After making this recipe several times, here's my take. I omit the salt (generously salt the cooking water instead) and use the recipe's suggestion of Xantham gum. I feel as though the more you knead it, the tougher it is to use. I combine the ingredients until a dough forms, but don't bother with much extra kneading. I do feel the dough must rest on the counter for 2-3 hours (this step almost seems like the longer the better). Such delicious noodles, whether I use the pasta machine or just a rolling pin & pizza cutter, this recipe makes the best GF noodles PERIOD. Will never buy store brand GF pasta again, unless I really need shaped (macaroni, rotini, etc). It's amazing, simple & delicious!
     
  2. What a delicious treat this was in chicken soup tonight! I made a few small changes, I'm allergic to corn, so I replaced the cornstarch with arrowroot. I replaced the veggie oil with EVOO for added flavor and used 2 whole eggs and 2 yolks I had leftover instead of 3 large eggs. I rested the dough as others reccomended and I was able to hand-roll it (the smaller side of my Pampered chef baking roller)out no problem. I plan to experiment with this dough, perhaps making GF ravioli next!
     
  3. Substituted sweet sorghum flour for the cornstarch due to allergy. Substituted Hodgson Mill Gluten-free Seasoned Coating Mix for potato starch on the breadboard.
     
  4. I'm so excited I found this recipe! I'd never made any kind of pasta before and this was absolutely delicious! I used 4 eggs (from my own chooks :) instead of 3 and I didn't have all of the different kinds of flours so I used my gluten free white bread mix and gluten substitute, I didn't include the salt as other users had stated and I left the dough to rise for an hour. I did need to add extra flour to make the dough more manageable and as I ran the dough through the machine I continued to add a small amount of flour, patting it on to avoid any stickyness. I made fettucini and it was an absolute joy to make, cook and eat! My family (who are not gluten intollerant) LOVED it and said I must make it again. Thank you for posting such a wonderful recipe....now gluten free is SOOO tasty! xoxo
     
  5. Could not/would not have made this without my pasta roller attachment...but it wasn't any more difficult than regular pasta dough, actually it didn't require any additional flour since it wasn't the least bit sticky. I used olive oil instead of vegetable, and I let the dough rest for maybe 2 hours at room temp before rolling. This pasta is very light, which is kind of nice. No issues with the flavor at all! Glad to find this recipe (and so is my gluten-intolerant husband!)
     

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