What more is there to want in life…
a little pasta,
some great laughs,
and enjoying it ALL
after easily whipping up the dough from scratch.
W H A T ? ? ?
You don’t believe me?
Seriously, once you make this you will wonder why you never tried it before. I know that’s what I thought the first time I tried this. When it comes to changing your diet, whether it’s from food allergies or health reasons, you can easily become frustrated at all your limitations. In a way, I’m kind of glad I developed these random food allergies. In the past few years I have learned how to make meals from scratch that I never would have learned before. I feel like I have been awakened into a life of truth and freedom and health in such a way that my entire family can reap the benefits of healthier eating. It may sound a bit intense, after all this is just a recipe for pasta, but discovering new things and feeling good about yourself and the choices you are making is such an incredible feeling. So, we should celebrate…
…YEP! By making PASTA!!!
But not just any pasta my dear friends. Pasta that is rich in iron and lysine, packed with protein, containing twice the fiber than other grains, and high in manganese, Riboflavin (B2), and magnesium. Why do you care about all that vitamin and mineral talk? Because, that’s what Quinoa is all about!!! It’s such a powerful super grain that turns this ordinary gluten free pasta into an extraordinary super pasta, that also happens to be gluten free. And…it’s delicious too!
I love the texture, pliability, and taste of this pasta dough and now YOU can love it too!!!
Gluten Free Rice + Quinoa Pasta
(Gluten Free/Dairy Free/Soy Free/Vegetarian)
*I highly recommend a food mill to make your own flours at home. You can easily turn any grain, bean, or non-oily seed into flour with the push of a button. I have a Nutrimill Lequip Grain Mill 760200. It’s one of those “invest in” kitchen gadgets up there with your VitaMix, Food Processor, and Kitchen Aid or Bosch Mixer. Don’t worry though if you don’t have one or can’t get one just yet. You can just as easily buy a variety of different gluten free flours in your local grocery store, neighborhood market, and even online.
Alright…down to business!
- 1/2 cup White Rice Flour (I use Basmati when I mill it)
- 1/2 cup Quinoa Flour
- 1 cup Tapioca Flour/Starch (+ a little more for rolling the dough)
- 2 tsp Xantham Gum
- A dash of Kosher Salt
- 3 Jumbo Eggs (you can make due with Large eggs, but may need a little water if its slightly dry)
**I made quite a bit of steps out of this very simple recipe. I just want to make sure that your first time making it will be as easy as possible. The first time making it can feel awkward if you have never made homemade pasta before so each of the pictures should help you become a pro in no time! Yahoo!!
Add flours and xantham gum in a large bowl and stir with a whisk.
Make a mound in the center of the flour using your measuring cup and crack all 3 eggs in the center. Then add a generous dash of salt right on top.
Using a fork, begin to mix the eggs in a circular motion as if you are whisking them. Gradually begin pulling in the flour from the bottom and continue mixing in a circular motion until the flour and eggs are combined.
Keep stirring, and YES it should look something like this.
Stir until all the flour and eggs are combined and then get in there with your hands and begin forming it into a ball of dough.
(This is the fun and messy part, wink-wink!)
Don’t worry if it takes a bit of kneading and squishing and smooshing it around on the counter until it looks something like this.
Separate into three dough balls and put two of them into a ziplock bag or cover with plastic wrap so they won’t dry out while you roll the dough.
(Note: If you are only wanting a single serving of pasta, just use one dough ball and save the other two in the fridge in a ziplock bag. They will store for up to 2 days. Sometimes I roll one out and have different pasta dishes every day. I will roll out all 3 dough balls to feed my hungry family of 5 along with cooked veggies or salad and maybe some meat.)
Ok, once you separate the dough balls, sprinkle a little tapioca flour onto the counter and on the dough ball. Begin rolling it out, flipping it over, rolling some more, and repeating until you have a thin and flat dough. It should be about 1/8th of an inch thick (or thin…hehe). It really just depends how thick you like your pasta, keeping in mind that when it cooks it will bloat up a bit.
Cut the edges off the rolled out dough forming a cute little square shape…LOL!
Do not discard the edges. I use them just as they are, but you could bunch them back up into a ball and roll out and repeat the whole process if you would like to.
At this point I begin boiling my water on the stove to be ready for me when I am done with the dough.
Using a large knife (a pizza slicer would probably work too), cut the pasta into strips.
The width of the strips depends on the size of pasta you want. Remember the pasta does bloat slightly after boiling.
You can make this pasta into any shape or size you desire. I use this same recipe when making stuffed raviolis. I just use a measuring cup to make circles or slice into squares using my knife. I am still adding to my kitchen gadgets repertoire so I don’t have a fancy pasta cutter or dough maker attachment for my kitchen aid yet. However, you don’t always need fancy gadgets to create delicious recipes at home. Just a knife, bowl, fork, and your hands will work wonders!!
After slicing up all your pasta into strips, both from the cute square and the left over edges, you are all ready to toss into the boiling water. Since this is fresh pasta dough, you don’t want to clog the water with all the dough at once. Separate into 2-3 groups of pasta per 1 ball of dough and boil for about 2 to 3 minutes. It doesn’t long when it’s fresh.
Then pop on your plate and serve with your favorite sauce or just plain with drizzled olive oil or butter and a sprinkle of salt, pepper, and your favorite seasonings. You could also transfer the pasta to a pan with olive oil, freshly chopped garlic, freshly squeezed lemon juice, diced tomatoes, onions, olives, and any other veggie that sounds good to you (zucchini, peas, carrots, etc.) —
I’ll be posting some more recipe ideas in the next week or so.
I promise I won’t make you wait too long, they just won’t all have pictures yet!
Well that’s it!!! I hope you enjoy this pasta as much as I do!!! I have a dough ball waiting for me in the fridge right now too, waiting to be rolled out and devoured!