Fresh Egg Pasta-Gluten Free

From: Chef #1398955

On Sep 29, 2009

I just made a double batch of this and I followed the tips given, such as leaving out the salt and letting it rest for an hour before rolling (I left it at room temp covered in plastic). I also swapped the vegetable oil for extra virgin olive oil and used corn starch to roll out the dough (way cheaper than potato starch), and it worked perfectly without changing the look or taste of these. I hand rolled and cut the pasta and it isn't all that difficult if you work in portions and have a marble or other heavy rolling pin. I was able to get it fairly thin. These cooked up in about 10 minutes, like a charm! Pizza cutters make a great tool for hand cutting! I will be making this regularly for my GF family members and shipping it once it is dried. I have no gluten restrictions and I approved of the bite and texture!

From: Kat (Chef #1334280)

On Jul 24, 2009

For a different taste, I used 1/2 cup buckwheat flour, 1/4 cup each tapioca flour and cornstarch. I found that if the mixture is too dry, it’s better to add more egg than water or oil. I left out the salt and let it rest covered in the fridge for an hour – thanx jackandfiona. It worked best in my pasta machine when I hand-rolled it into sheets a bit thicker than the lowest roller setting, cut them into rectangles, and after the first few reductions let them rest at least 10 min before trying to go thin.

From: jackandfiona

On Feb 21, 2007

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!!!

From: lizztwozee

On Mar 16, 2004

Make sure you have a pasta machine for this recipe! The dough is incredibly stiff. I made it for a friend of mine who can't have gluten, and she said it's delicious, so taste-wise, I'd rate it highly. But production-wise, it's not easy to hand roll at all! The good news with that is that it's a tough dough to break or crumble; it really holds together, to make it easier to roll out in once piece. Just make sure you have little pieces, if you're hand-rolling. Whew! It's aerobic!