Improved Gluten Free Pasta Recipe #119116
An adaptation of a recipe from Bette Hagman's Gluten Free Gourmet. It handles more easily and is better tasting and more nutritious due to the addition of bean flour. This pasta is better than store bought dried pasta but not as good as normal homemade pasta made from durum wheat. Well we can't have everything now can we. The bean flour can be easy-to-find garfava flour, but if you can, make your own Great Northern Bean flour for this. It tastes much milder and will really improve the quality of the pasta.
If you double the recipe, you can use 5 large eggs instead of 6 medium eggs.
You can also freeze the pasta after rolling and cutting it- then just drop it into water whenever you want fresh pasta.
1 hour | 1 hour prep
SERVES 3
- 1/4 cup tapioca flour
- 1/4 cup sweet rice flour
- 1 tablespoon potato starch
- 1/3 cup cornstarch
- 1/3 cup bean flour
- 1/2 teaspoon salt
- 1 tablespoon xanthan gum
- 3 medium eggs
- 1 tablespoon oil
- Sift dry ingredients together and stir in a stand mixer with a bread attachment.
- In a separate bowl beat together the eggs and oil.
- Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
- Let the mixer knead this dough until thoroughly mixed.
- Form a ball of dough and wrap in plastic wrap.
- Refrigerate the dough for at least an hour.
- The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
- Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
- Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
- Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.
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5 stars