Gluten-Free Homemade Pasta

Wow, it’s hard to believe another year is over.  Where did it go?  I didn’t even come close to accomplishing everything I wanted to.  Case in point:  the Great Gluten-Free Recipe Challenge of 2010 is way behind.  I enjoyed doing it, though, so I’m going to continue it into 2011.  I should be able to finish it over the next year.  Maybe…

Here’s one last recipe before I shut off the computer for the night (and year).  We have been experimenting with making our own pasta, and I think we’ve got a good recipe going.  Homemade pasta is a very personal thing, however, and depending on how you approach this, you may need to make some adjustments to your recipe, based on humidity, your method of forming pasta, moon phase, and whether (or not) Venus is aligned with Mars.  But we’re finding it to be worthwhile to experiment with this, and we’re getting some good results.  You should taste the mac & cheese we made with this last batch – my mouth is watering at the thought of it!

Gluten-Free Homemade Pasta

Dry Ingredients
2 cups gluten-free rice flour blend (2 parts rice flour to 1 part starch)
1/2 cup corn starch
1 tsp salt
2 tsp xanthan gum

If you are using a pasta maker that mixes dough, put the dry ingredients into it.  We have a manual pasta extruder, so we assembled the dry ingredients in the bowl of our stand mixer.

Wet Ingredients
2 eggs
1Tbsp oil

Mix the wet ingredients together and add to the dry ingredients.  If you are using a pasta maker, follow the manufacturer’s directions; otherwise, turn on your mixer and dribble water in until it is the right consistency.  You may have to play with this.  We found that anywhere from pea-sized pieces to just starting to clump worked well.  Make sure you don’t add too much water – this should be dry.

Follow the instructions of your pasta extruder, or roll as thin as possible on a lightly floured surface and cut noodles with a sharp knife.  Cook in boiling, salted water until done (this will happen sooner than you think). Or you can freeze your uncooked pasta for later use.

The photo above is of the macaroni we made the other night, prior to cooking.  We actually overcooked our macaroni a bit, but it held up well and made some excellent mac & cheese.  And the leftovers have been great!

About Li

A writer, runner, and Gluten-Free Zealot, I've been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you're gluten-free, it's even better!
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