Homemade pasta is easy. Seriously easy! I'm not sure that I will ever buy a prepackaged dry gluten free pasta ever again. There is nothing like fresh pasta, and I can't wait to experiment with this recipe to make all sorts of yummy noodles like lemon pepper fettucini, wide onion and dill egg noodles, I'm even going to try to get this thin enough to use for lasagne and manicotti.
I have an atlas pasta machine, which makes the task even easier burn you don't need one: all you need is a rolling pin and a sharp knife.
Have fun!
Ingredients:
1 1/2 cup rice flour
1/2 cup tapioca starch
1tsp xanthan gum
4 eggs
Pinch of salt
Whisk together the dry ingredients. Add eggs using a wood spoon. Mix then knead with your hands until cohesive and smooth. Diverse dough into four equal parts. Take each part and squeeze it into a ball... It will take a little muscle to get the ball to form. Don't give up- it WILL form into a ball. Do this with each section, and cover them with a damp towel. Work with one ball at a time. Roll out or put through pasta machine until thin. I put mine through 4 passes with the Atlas machine.
After you have reached the desired thinness, time to cut into noodles! Use a ruler and a sharp knife to make linguine style noodles. If using the Atlas machine, just run it through the thickest noodle setting (fettucini). I haven't tried the spaghetti setting yet, but will try soon enough.
Let the fresh pasta sit for about 10 minutes to dry out a not, then cook in boiling water for a few minutes. Depending on how thick your noodles are will dictate how long to boil your pasta for. Drain and serve with your favorite topping. These noodkes are do tasty just on their own, I believe the possibilities may be endless!
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