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Homemade Gluten-Free Pasta




Source of Recipe


Jana Church


Recipe Introduction


contributed by Bette Hagman




List of Ingredients




Ingredients:
1/3 cup Tapioca Flour
1/3 cup Cornstarch
2 Tb Potato Starch
1/2 tsp Sea Salt
1 Tb Xanthan Gum
2 large Eggs
1 Tb Vegetable Oil


Recipe



Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two.

Place ball of dough on your bread board and roll as thin as
possible. One pasta book suggest you should be able to see the board through the dough. The dough is tough and, although almost transparent, will still handle well. Slice the noodles into very thin strips or, if using for lasagne, into 1-1/2" x 4" rectangles. The pasta is now ready to cook, or to freeze uncooked for later use.

Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness.

Makes 3 servings as noodles alone, 5 to 6 servings in a mixed casserole.

Spaghetti: Use the spaghetti cutter on your pasta machine. If you don't have a pasta machine refer to our online catalog or, roll the dough very thin and cut your spaghetti as narrow as possible. This may turn out a bit uneven, but no one will notice when it is hidden under spaghetti sauce.
Cook for 10 minutes in boiling salted water to which a tablespoon of oil has been added.

Chow Mein Noodles: Make the pasta and cut as if for spaghetti.
Then cut these strips into 1- to 1-1/2" pieces. Drop uncooked into hot oil and cook for a few seconds (they will probably take less than 1 minute).
Remove from oil and drain on paper towels. Then use immediately or freeze.

Makes about 5 to 6 cups chow mein noodles.