YUMMY GLUTEN FREE PASTA!
Ok so this recipe is from Bette Hagman's Gluten Free Gourmet. It was so easy and yummy I had to share it with the rest of you. I made this into Ravioli and lasagna and both were amazing! I would recommend using a pasta maker because this dough is tough! It would be hard to roll by hard! I doubled, and tripled this recipe and it was fine. On it's own it does not make too much, maybe enough for 1 small lasagna. This is done best with 2 people...also a bottle of red wine helps the process!
Provided by GlutenFreeKitten
Categories Lactose Free
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Beat eggs lightly, add oil and mix into dry ingredients.
- Work into a ball and kneed for a a few minute.
- Put through your pasta maker following its instructions.
- (Stuff with filling if you are making ravioli).
- Cook pasta in boiling water with salt and oil.
- The book says it needs 10-20 minutes, I found 5-8 worked for me.
- If you want to save pasta for later freeze before boiling. Flash freeze raviolis individually before putting into a bag so they don't stick together.
Nutrition Facts : Calories 167, Fat 7.9, SaturatedFat 1.6, Cholesterol 141, Sodium 439.2, Carbohydrate 18.8, Fiber 0.5, Sugar 0.5, Protein 4.7
FRESH EGG PASTA-GLUTEN FREE
This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman is being posted by request. I have not tried it, but I know somebody who swears by it and her husband who has no dietary restrictions agrees. If there is one gf pasta recipe to try, this is it, because as far as I know, there are no commercially made gf wide egg noodles on the market.
Provided by GinnyP
Categories Spaghetti
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine flours, salt, and xanthan gum.
- Beat the eggs lightly and add the oil.
- Pour the egg-oil liquid into the flour mixture and stir.
- This will feel much like pastry dough.
- Work the dough into a firm ball.
- Knead for 1 or two minutes.
- Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
- This dough is tough and, when almost transparent, will still handle well.
- Cut into desired shape.
- For fettuccine and spaghetti, slice very thin strips.
- For a noodle casserole, make slightly wider noodles.
- If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
- To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
- You will have to test for doneness.
- Drain and rinse well.
Nutrition Facts : Calories 124.3, Fat 5.8, SaturatedFat 1.2, Cholesterol 93, Sodium 329.9, Carbohydrate 14.1, Fiber 0.4, Sugar 0.3, Protein 3.5
GLUTEN-FREE FRESH PASTA
Nutty chickpea flour and a gluten-free all-purpose flour blend team up to build an easy-to-work-with homemade gluten-free pasta dough.
Provided by Kendra Vaculin
Yield About 1 lb. pasta dough
Number Of Ingredients 5
Steps:
- Whisk together gluten-free flour blend, chickpea flour, and salt in a large bowl. Whisk eggs and oil in a small bowl to combine.
- Add egg mixture to dry ingredients and stir with a fork to incorporate; mixture will be crumbly. Tip out onto a surface and knead until a smooth dough forms, about 3 minutes. Form dough into a ball and wrap tightly in plastic. Chill at least 1 hour and up to 1 day to allow flour to hydrate (the longer you can let it rest, the better).
- Roll out pasta according to pasta machine directions or roll out and cut by hand.
FRESH GLUTEN-FREE PASTA
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.
Provided by Shauna James Ahern
Categories Mixer Vegetarian Wheat/Gluten-Free Dinner Sugar Conscious Kidney Friendly
Yield Feeds 4
Number Of Ingredients 8
Steps:
- Combining the Flours
- 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.
- Forming the Pasta Dough
- 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 playdough.
- Making the Pasta
- 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 to 4 minutes. Ravioli takes a little longer, about 5 to 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.
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