How To Make Gluten Free Pasta Recipes

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.

Steps:

• Sift dry ingredients together and stir in a stand mixer with a bread attachment.
• In a separate bowl beat together the eggs and oil.
• Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
• Let the mixer knead this dough until thoroughly mixed.
• Form a ball of dough and wrap in plastic wrap.
• Refrigerate the dough for at least an hour.
• The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
• Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
• Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
• Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.

Steps:

• In a small bowl, whisk together the flax meal and 9 tablespoons of cold water. Set aside for 15 minutes, until thickened and gel-like.
• Meanwhile, in a medium bowl, mix together the brown rice flour, quinoa flour, xanthan gum, and salt. Create a well in the center of the mixture. Pour the flax mixture, remaining ¼ cup (60 ml) cold water, and olive oil into the well. Begin to mix dough together with spatula, then transfer the dough to a clean surface and knead until dough comes together and there are no dry spots remaining. Transfer dough back into bowl and cover. Let rest for 20 minutes to allow the flours and xanthan gum to hydrate.
• Line a baking sheet with parchment paper.
• Bring a large pot of water to a rolling boil. Season generously with salt.
• Divide the dough into 6 equal pieces. Shape each piece into a flat rectangle. Working 1 portion at a time, lightly dust with flour and use a lightly floured rolling pin to roll out to a long, thin rectangle about 3 inches (7 cm) wide and 12 inches (30 cm) long and ¹⁄₁₆-inch (1 ½ cm) thick.
• Feed the rectangle through a pasta roller, starting on the thickest setting and gradually increasing the setting with each pass until the dough is approximately half as thick, but not so thin that it tears.
• Cut the pasta sheets in half. Feed each half through a fettuccine cutter and twirl each portion into nests on the prepared baking sheet while you cut the rest of the pasta.
• Boil the pasta for 2-3 minutes, until al dente but not falling apart.
• Drain the pasta and toss with the sauce of your choosing.
• Enjoy!

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.