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Fresh Gluten-Free Pasta Recipe

Fresh Gluten-Free Pasta Recipe



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When you find out you cannot eat gluten, one of the first foods you worry about living without is pasta. There’s a certain mourning involved, imagining a trip to Italy without a mound of fresh fettuccine.

Guess what? The Italians make great gluten-free pasta, since many of their citizens have celiac sprue. You can buy a package of gluten-free pasta at the farmacia and take it to the best restaurant in town, where they will make the pasta of the day for you.

When we first started making pasta, we tried our favorite gluten pasta recipes with gluten-free flours, without much success. It took us about fifteen different recipes and wranglings with flour combinations before we figured out the right ratio of flours to liquids. Now, at least once a week, when we want a quick meal, we pull out flours and make homemade pasta.

Adapted from the "Gluten-Free Girl and the Chef" by Shauna James Ahern and Daniel Ahern.

Click here to see the Gluten-Free Pasta with Anchovies, Lemons and Olives recipe.

Ingredients

2/3 cup (70 grams/2.5 ounces) corn flour*

1/2 cup (70 grams/2.5 ounces) quinoa flour

1/2 cup (60 grams/2.125 ounce) potato starch

2 teaspoons xanthan gum

1 teaspoon guar gum

1 teaspoon fine sea salt

2 large eggs

4 egg yolks from large eggs

Directions

Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum, and salt and stir. Sift the entire mixture into the bowl of a stand mixer.

Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm yet still pliable, a little like play dough.

If you are using a pasta machine, cut the ball of dough into quarters and roll out each piece of dough to about a 1/2-inch thickness. We like to roll out each piece between 2 pieces of parchment paper. Lightly flour both sides of the dough with a bit more potato starch. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the pasta sheet starts to break, it is thin enough.

If you are making the dough by hand, we suggest you cut the ball of dough into 8 pieces, and then cut each of those pieces in half, so they are about the size of golf balls. Roll out each piece of dough as thin as you possibly can.

For fettuccine, use the fettuccine setting on the pasta machine. If you are cutting the dough by hand, you want ribbons of pasta, about 1/4-inch wide. For spaghetti, use the spaghetti setting on the pasta machine. If you are cutting the dough by hand, you want thin strings of pasta.

For ravioli, cut the rolled-out pasta into 2-inch-square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges of the pasta with an egg wash. Place another pasta square on top and press down, crimping the edges. (Having a ravioli cutter on hand helps with this process.)

For lasagna, leave the pasta in long sheets.

To cook the pasta, bring a large pot of salted water to a boil. Put the pasta shape of your choice into the boiling water. When the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it’s a fine line. One moment it’s al dente, and the next it’s one big ball of mush, so watch the pot.) Cooking times will vary for the different shapes. Fettuccine generally takes 4 to 5 minutes, spaghetti 3–4 minutes. Ravioli takes a little longer, about 5–6 minutes. The cooking times will differ in each kitchen, depending on how thin you were able to roll out the dough. Let your taste be the judge.

*Note: You have some wiggle room with different flours here. Tapioca flour works as a replacement for the potato starch, as does cornstarch. You might try sorghum or brown rice if you cannot eat corn. However, be sure to substitute by weight instead of volume.


How to Make Gluten-Free Fresh Pasta

Recently, I had one of those days when just about everything annoyed me. When I'm in a mood like that, the thing I crave, more than anything, is a bowl of homemade pasta—it's just what I need to feel centered and calm. But being gluten-free, that's become a bit more difficult. Thing is, I've tried making fresh gluten-free pasta before and I've never really loved it.

My previous attempts produced pasta that was far too gummy or gritty. Yet I wanted to try again. Part of me wonders if this yearning was a bit of self-sabotage, a desire to make something I thought would flop. Another part of me thinks it was hope.

Instead of putting together a complex flour blend, I simply scooped some brown-rice flour and added a little tapioca starch and xanthan gum to it. After whisking them together, I added two eggs and stirred everything together with a wooden spoon. It was by far the simplest gluten-free pasta recipe I'd ever attempted. The dough looked so beautiful that I couldn't help but smile. I rolled it out and cut it into fat ribbons.

After a quick boil in salted water, I strained the noodles. They had plumped up nicely during cooking, but didn't look bloated and weren't falling apart at the edges, two issues I'd dealt with before when testing gluten-free pasta recipes. I sauteed a little garlic in a lot of butter, grated some Parmesan, and finished the pasta with a little lemon zest.

I couldn't believe it: This fresh gluten-free pasta worked.

Over the next two weeks, I continued making pasta. I ran it through my pasta maker. I made fat ravioli. I cut it by hand. Again and again, this simple mixture of brown rice flour, tapioca starch, xanthan gum, and eggs made delicious pasta. The biggest difference between this pasta and traditional fresh pasta is that you can't roll it as thinly. If you use a pasta machine, don't roll it on the thinnest setting. I've found that stopping on the second-to-last setting works best. You also don't want your sheets to get much longer than 12 inches. When the pasta is longer than this, it tends to break as it goes through the cutter.

Keep those two things in mind and you'll be rewarded with amazing gluten-free fresh pasta, to make on good days and on not-so-good days. In fact, I think it tastes even better on gloomy days, but that's just me.


Easy Homemade Gluten Free Pasta

With just eggs, salt and flour, this Easy Homemade Gluten Free Pasta recipe proves just how easy it is to turn an Italian classic into something fit for gluten free cooking. The dough can be rolled and cut by hand or put through a pasta machine, depending on what you’d like to do. It works well for noodles or filled pasta and offers endless varieties for sauces and additions. This particular recipe serves four and takes just ten minutes to prep and shape (and anywhere between two to seven minutes to cook).

If you’re ready to get cooking, here’s the simple recipe! Whether it’s you, a family member or a friend in the future who might be opting out of gluten, knowing how to make pasta is a fantastic kitchen trick to have on hand.

  • 1 ½ cups Gluten Free 1-to-1 Baking Flour
  • ½ tsp Salt if cooking immediately (otherwise omit salt)
  • 3 large Eggs

Combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and salt (if cooking immediately) in the bowl of a food processor. If the dough will be stored for any amount of time, omit salt. Add eggs and process until a rough dough forms.

Remove dough from the bowl and knead on parchment paper or a surface dusted with gluten free flour until a smooth and even dough forms.

The pasta dough may now be processed through a pasta machine or rolled, filled and shaped for filled pasta. Rolling dough out between sheets of parchment paper will make it easier to handle and shape the dough.

To cook and serve immediately, cook in salted boiling water for 2–4 minutes. To store, portion into individual servings, wrap well and freeze until ready to use. Cook frozen pasta in heavily salted water for 5–7 minutes. Serve with your favorite sauce.

Once you get your noodles squared away, there are endless possibilities for sauces, toppings and delicious additions. Here are some of our favorites.

  • Fresh herbs like basil or parsley
  • Ground beef, turkey, or pork
  • Shrimp, lobster, or seafood
  • Oil and garlic
  • Spices or red pepper flakes
  • Broccoli florets
  • White beans
  • Butter
  • Cooked eggs and ground black pepper
  • Olives
  • Artichokes or roasted peppers
  • Parmesan cheese (or any other sort of cheese)
  • Brown butter and sage
  • Sautéed mushrooms
  • Sweet or spicy sausage
  • Pesto sauce
  • Green onion and sesame seeds
  • A touch of balsamic vinegar
  • Dried herbs
  • Heavy cream
  • Peas and pancetta
  • Grilled chicken
  • Vegan alfredo sauce

This is just a sampling of the wide array of things you can add to jazz up your pasta noodles! From seasonal produce to fresh herbs from the garden, even the simplest of flavors can help make a dish stand out.


The Easiest Gluten Free Pasta Recipe Ever!

  • Author: Halle Cottis
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 4 servings 1 x
  • Category: gluten-free, main
  • Method: stovetop
  • Cuisine: italian

Description

So many people get scared by the thought of making fresh pasta. It is so easy and I have the easiest gluten-free pasta recipe ever!

Ingredients

  • 1 1/4 cup Now Foods Gluten Free All Purpose Flour (I have tried other brands of all purpose glu ten free blends and this is hands down my favorite brand)!
  • 2 tbsp + more for dusting Now Foods Tapioca Flour
  • 2 tsp xanthan gum (this is needed to help hold the dough together)
  • 1/4 cup water
  • 4 large egg yolks
  • 1 large egg
  • 1/8 – 1/4 tsp freshly grated nutmeg (this makes the pasta, try not to leave this out)

Instructions

  1. In a food processor, add the all purpose flour and xanthan gum and pulse several times.
  2. Add in egg and egg yolks and pulse until combine. Mixture will be crumbly.
  3. Add in water and run food processor until sticky dough forms (about 10 seconds).
  4. Remove dough and place onto a floured surface (use the tapioca flour to flour the hard surface).
  5. Knead in 2 tbsp tapioca flour or until the dough forms into a ball and is no longer sticky.
  6. Allow the dough to rest at room temperature for an hour. Do not skip this step. The dough will be so much easier to work with.
  7. Roll the dough out onto a floured surface. If it sticks, simply add more tapioca flour to the top and bottom of the dough (or both sides) as you roll it out. Roll out to 1/8″ thick or until very thin.
  8. Cut the dough into desired strips or shapes and place into a heavily salted pot of boiling water.
  9. Cook for 4 minutes or until tender. Do not overcook. Fresh pasta takes a lot less time to cook then packaged pastas.
  10. Drain and toss with some olive oil. Toss with favorite sauce and serve immediately.

Notes

NUTRITIONAL INFO: Calories: 263.7 Fat: 5.7g Carbs: 45.6g Protein: 6.8g


What is the best brand of gluten free pasta?

Honestly, this is a hard question to answer. The best brand of gluten free pasta really depends on your taste, as well as your nutrition preferences. That being said, here’s a list of gluten free pasta brands I keep on rotation in my pantry, fridge, and freezer.

If you try one of these gluten free pastas below, and don’t like it, keep trying. Keep in mind, too, some of these pastas (especially bean based ones), may taste a little funny plain. Add some sauce, and you’re whole family will happily scarf it down!

Bean & Lentil Based Pastas (my go-to’s for extra protein & microbiome friendly fiber)

Whole Grain Gluten Free Pasta

Fresh & Frozen Gluten Free Pasta

  • Trader Joe’s Cauliflower Gnocchi (frozen section)
  • Capello’s Gluten Free Pasta (made with almond flour)

Tip! I recommend stocking up on your favorite gluten free pastas. I’ve linked to some of them that are available to purchase at a discount through Thrive Market.


Prep Time: 10 minutes | Cook Time: 4-8 minutes, depending on noodle shape | Makes 300 g fresh pasta (about 2 entrée-size servings)

  • 1 Philips flour cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (about 250g / 1 2/3 standard cup), plus extra for tossing with fresh pasta
  • 2 Eggs
  • 2 Tbsp Water

Select noodle shape of choice and attach to machine following manufacturer’s instructions.

Place gluten free flour in the Philips Avance mixing compartment. Whisk together egg and water until thoroughly combined.

Select program 1 and press start. Slowly pour egg mixture into the opening in the lid. Pasta dough will begin to form and noodles will appear within a few minutes. Cut pasta to preferred size. Toss fresh pasta in a small amount of gluten free flour to avoid sticking.

When ready to cook pasta, bring a large pot of heavily salted water to a rolling boil. Carefully place pasta in the boiling water a cook until done, about 4-5 minutes for spaghetti, 6-8 minutes for fettuccine and penne. Baked lasagna does not require pre-cooking fresh noodles.


Making homemade gluten free pasta is surprisingly easy!

It starts with adding the following to a food processor:

The leftover egg whites can be used to make omelets and frittatas, as a binder for macaroons (similar to using aquafaba), and so much more!

The mixture is then processed into a doughy texture (see below).

The dough is split into two pieces and placed on a (gluten free) floured cutting board.

Then the dough is rolled out into a very thin layer. You want to get it as thin as possible without breaking.

Next, it’s cut into thin strips. We find a small pizza cutter works well.

Although we’ve mainly tested it as fettuccini, we also think it would work well as just about any shape, including lasagna noodles!

Once all the pasta is in the shape you want, it gets added to boiling water and cooked until al dente — about 5-7 minutes.

And just like that, you’ve got incredibly delicious gluten free pasta that rivals pricier store-bought varieties such as Capello’s brand.

In our cost analysis, we found that our homemade version is less than half the cost of similar store-bought products (even when using higher quality eggs and without subtracting the bonus of leftover egg whites)!

We hope you LOVE this pasta! It’s:

Tender
Delicious
Easy to make
& Very versatile!

We like serving it with vegan pesto, red pepper flakes, and vegan parmesan cheese. But it would also be delicious with our 1-Pan Tempeh Bolognese, Chickpea Bolognese, topped with marinara, or with your favorite sauce or pasta toppings as well!


But does it taste like pasta.

Longer answer: I haven’t eaten actual pasta in so long I didn’t feel like I’m a good person to judge this. So I’ve used my parents as taste-testers (they’re brutally honest and they definitely know their pasta), and they tried just the plain, cooked gluten free pasta. No other flavours to mask the inherent pasta flavour.

And the verdict: They couldn’t tell the difference. It tastes, feels and looks like pasta. It’s actually darn good pasta, if I do say so myself.

I’ve since used it in a recipe with a simple pesto (recipe coming soon!) and, as they say, a picture says a thousand words:


3 handy gluten-free pasta tips:

1. As long as you avoid coconut flour, almond flour or white rice flour, the type of flour you choose for your gluten-free fresh pasta is entirely up to you. A pre-mixed flour, quinoa flour or buckwheat is usually best.

How to make gluten-free noodles

How to make gluten-free beet pasta

Now that you’ve mastered gluten-free pasta and noodles, why not mix things up by adding different ingredients to your pasta dough. Gluten-free beet pasta is both a culinary and visual feast. The beets give the pasta a fantastic color, making it a great option for dinner parties when you really want to impress.

1. Bring a large pan of water to a boil and add your washed and trimmed beets.

2. Cook for around 0.75 hour or until the beets are soft.

3. Once cooled, peel your beets and use either a hand-blender or food processer to purée until smooth.

4. After adding your dry ingredients to the pasta maker, mix your beet purée into your gluten-free pasta dough to create this eye-popping dish. If you’re making your pasta by hand, add the purée to the dough when you mix in the egg and flour. Knead thoroughly to work the beets into the dough. As you go along, you’ll be able to feel if the consistency is too wet and whether more flour is needed.

With the right equipment, it really is this quick and easy to make three different gluten-free dishes. The versatility of the pasta maker will ensure your gluten-free fresh pasta and gluten-free noodles are just as delicious as their originals!