Homemade GF Pasta

(GlutenFree/DairyFree/SoyFree/Vegetarian)

What You’ll Need:

  • *2 Eggs
  • Brown Rice Flour (I have also used Oat Flour and Sorghum Flour in place of brown rice or mixed with it)
  • Tapioca Flour/Starch
  • *Xantham Gum
  • Kosher Salt
  • *Approx. 2 Cups Flour Blend
    • 3/4 to 1 Cup Brown Rice Flour
    • 3/4 to 1 Cup Tapioca Starch
    • 1-1/2 Tsp Xantham Gum per 2 cups of Flour Blend

*The ratio of eggs to flour depends on the number of people you are serving:

Approx. 1 Egg + 1 Cup of Flour Blend = per person; for every 1 cup of flour use 1 egg

Instructions:

Mix the flour blend and xantham gum and form into a mound on the counter. Push down the center making a well in the mound. Crack the eggs in the center and add a generous dash of salt. Begin working the eggs and flour in a circular motion using your index and middle fingers. Swirl it around using your other hand to add in more flour as you work it into a dough ball formation. The dough should feel smooth and not sticky. This will let you know you have enough flour. If your dough is still sticky just add some more flour blend. Once the ball is formed you can begin rolling it out onto your well floured counter. I like to sprinkle a little of the tapioca flour (starch) on the dough as I roll it out.

TO COOK: Just drop in boiling water for a few minutes until tender. Homemade Pasta cooks faster than dried pasta.

Please Note: If this is your first time making homemade pasta it can be awkward as you get familiar with the process. The more you do it the easier it becomes and you soon find yourself whipping up a batch of homemade pasta in no time at all. I can’t believe it took me so long to make my own pasta. It always seemed a bit scary, but it couldn’t be farther from that. These noodles taste so delicious and way better than any store bought dried pasta, especially being Gluten Free. From now on I just make my own pasta instead of buying Gluten Free Pasta. You have to try this for yourself at least a few times. I know you will LOVE how they turn out. 

*This dough is meant to be used when made as it does not have the same preservatives added in to keep it longer

*I used this same recipe to make wheat pasta with Organic Unbleached Whole Wheat Flour. Just flour and eggs with 1 tsp of baking soda and 1 egg per cup of flour. 

*I scoured the internet for basic homemade GF pasta recipes and they are all quite similar. I really loved the descriptions and pictures on No Gluten, No Problem for this recipe.

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