- Prep Time: 5 minutes minutes
- Cook Time: 50 minutes minutes
Gluten Free Pasta Dough
Fantastic recipe from Gluten Free Girl for all your favourite pastas! This recipe is borrowed from www.glutenfreegirl.com. I think the next time I make it, I will try to keep the dough a little more moist, however the flavour was good. The dough was more firm and tougher to work with than regular pasta dough however. I found that using a rolling pin was easier than the pasta machine, which broke up the dough. But, still a keeper! Thanks, Gluten Free Girl! HINT – weigh the flour, as different flours have different weights and so the volume is not the same for each.
- garbanzo-fava flour - 3 ounces
- millet flour - 3 ounces
- potato starch - 3 ounces
- psyllium husk powder - 1 teaspoon
- ground nutmeg - pinch (freshly grated, if you can)
- kosher salt - 1 teaspoon
- egg - 1 extra-large
- egg yolks - 3 from extra-large eggs
- extra-virgin olive oil - 1 to 2 tbs
- water - 1 to 2 tbs
- Combine the flours, psyllium powder, nutmeg, and salt in a bowl. Whisk them together for a few moments to combine and aerate the flours.
- Pile the flours into a small mound on a clean, dry surface and make a well in the center.
- Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours.
- Using a fork, rubber spatula, or your fingers, stir the liquids gently, bringing in a bit of flour from the outside walls with each turn. When most of the egg mixture is blended with the flour, bring the rest of the flour into the middle with your hands. If it feels too dry — flour flaking off the ball of dough — add the remaining olive oil, then water. If the dough feels too wet — if it squelches when it touches the board — add another tablespoon of flour.
- Take a few moments to knead the dough, gently. Push forward on the ball of dough with your hand, then fold the ball back on itself toward you. Rotate the dough and repeat until the dough feels supple and smooth.
- Once you have your ball of dough, whether you made it with the food processor or by hand, wrap up the dough in plastic wrap. Let it sit for 30 minutes at room temperature.
- Spread a little flour on your favorite work surface. (Any of the three flours will do.) Cut the ball of pasta dough into four equal pieces.
- Working gently, roll out the dough, backwards and forwards, side to side, until it is as thin as it will go.
- Using a sharp knife, cut the pasta into noodles of your desired thickness. Move the noodles onto a plate and cover them with a damp cloth as you finish the other noodles.
- You may now cook your pasta. Fill a large pan with water and enough salt to make it taste like the ocean. When the water is boiling, gently nudge your noodles into the water and cook until they are soft but still have a bit of a bite, about 2 to 3 minutes. (Don’t overcrowd the pan. You might have to cook this in 2 batches.) Drain immediately, reserving a bit of the cooking water for any sauce you might be making. Toss the noodles with a bit of oil to coat.