Gluten Free Pasta Recipe
Guilt Free Homemade Pasta Recipe
Home made fresh pasta is divine and if you're gluten intolerant or just allergic to weight gain from carbohydrates, then you'll love this easy peasy recipe.
Not only is it great for the waist due to it's low carb content. Its also loaded with protein and nutrition if you use quinoa flour, an ancient grain that's high in "good" fatty acids to protect your heart.
It also contains a diverse array of antioxidants including vitamin E vitamins including alpha, beta, gamma and delta-tocopherol as well as flavonoids like quercetin and kaempferol. These are all potent antioxidants that protect your body from free radical damage.
Here's the recipe:
- 1 cup brown rice flour
- ½ cup tapioca starch (this softens the dough, making it more pliable)
- ½ cup of either white rice flour, quinoa flour or buckwheat flour
- ½ teaspoon guar gum or xanthan gum (optional)
- generous pinch of sea salt
- 3 eggs
- 1 tablespoon water
How to make it:
- Drop the eggs, water and salt into a bowl. Whisk the eggs and other ingredients together. Next add the dry ingredients and knead the dough until it is smooth-ish.
- It won’t have the stretchy consistency of wheat based dough due to its lack of gluten. Wrap the dough in cling wrap and rest for 30 minutes.
- Next divide the dough into quarters. Wrap or cover the pieces you are not rolling as they dry out quickly.
- Take one portion and roll it out using either a pasta roller (thickest setting) because you can achieve a thinner and therefore superior quality pasta or with a rolling pin between two pieces of baking paper.
- Fold the pasta over itself into a roughly rectangular shape and roll out again. Do this three times and then on the last roll or pass through your pasta maker, set it to the thinnest thickness.
- The dough should be nearly thin enough to see through, less than 1mm. Use a little rice flour on your pasta if it is sticking.
- This dough will store in the fridge for a few days or you can freeze it between the sheets of cling wrap. If using meat fillings they need to be cooked before freezing.
Pasta Prep Tip:
Thinner pasta is better, and freeze it on the board you rolled it out on if possible. When using a pasta maker flatten a portion of dough between your hands. Feed through the roller on the thickest setting. Fold the rolled dough in half, and turn 90 degrees then feed through again. Do this 3 to 4 times to form a rough rectangle shape. Do this and you'll be following authentic pasta making methods!
How to cook your pasta:
Bring a large pot of salted water to the boil. Add the pasta, gently stir, and cook using the following times as a guide:
- Unfilled pasta, (fettucine, fazzoletti) Approximately 5 minutes
- Filled pasta shapes, such as ravioli (meat fillings need to be pre cooked) 8 minutes
- Baked pasta, such as lasagne or cannelloni - 25-30 minutes at 180 degrees C
Pasta Cooking Tip:
To see if pasta is cooked, remove a piece from the pot and bite into it. It should be soft but slightly firm to the bite. Remove from water immediately. When adding sauce put the pasta on heat for a few minutes to help the pasta absorb flavours before serving. This is an easy recipe and can be used for all kinds of pasta meals. Try some of the sauce recipes I'll be adding soon...
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|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
Serves 4 people