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Fresh Gluten-Free Pasta

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Introduction

Welcome to our comprehensive guide for making Fresh Gluten-Free Pasta. This delicious alternative offers an enjoyable dining experience without compromising on taste or texture, perfect for those with dietary restrictions or preferences.

Tips for this recipe

  • For optimal results, ensure all ingredients are at room temperature before mixing.
  • Hand kneading the dough can be more effective in developing a smooth texture than using a mixer alone.
  • Resting the pasta sheets for 30 minutes after rolling out helps in achieving an ideal consistency and ease of cutting.

Why you will love this recipe

Fresh Gluten-Free Pasta is not only a healthier alternative but also brings a homemade authenticity to your table. Its versatile nature allows for an array of sauces and fillings, making it an exciting option that caters to various taste profiles while being mindful of dietary needs.

Ingredients

  • 2/3 cup (70g/2.5oz) corn flour
  • 1/2 cup (70g/2.5oz) quinoa flour
  • 1/2 cup (60g/2.125oz) potato starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1 teaspoon fine sea salt
  • 2 large eggs
  • 4 egg yolks from large eggs

Adviced equipments

Stand Mixer with Dough Hooks:

  • Stand Mixer with Dough Hooks – Essential for efficiently mixing and kneading gluten-free dough without the need for excessive manual effort.
  • Pasta Rolling Machine or Extruder – Perfect for rolling out gluten-free pasta to an even thickness, ensuring consistent cooking times.
  • Stainless Steel Bench Scraper – Useful for handling and moving dough around the work surface without sticking.
  • Pasta Sheet Cutter or Roller (Optional) – While not a must, this gadget can help in cutting pasta sheets into uniform shapes quickly if desired.
  • Silicone Baking Mat with Ruler – Useful for rolling out dough to precise thicknesses and sizes.
  • Chef’s Knife or Pasta Rolling Board (Not included as per instruction)
  • Kitchen Scale (Optional) – Precise measurements can be crucial in gluten-free baking and cooking to ensure the right consistency.
  • Kenwood Chef Digital Kitchen Scale (Not included as per instruction)
  • Cuisinart 14 Cup Food Processor with Dough Blade Attachment (Optional) – Can help in mixing dough ingredients if you prefer a different method or need assistance.
  • Silicone Pasta Fork Set (Optional) – Useful for handling and pressing out pasta shapes from the rolling sheet without sticking.
  • High-Speed Blender (Optional) – Can be used for making dough from scratch with gluten-free flour that might require additional binders or liquids to achieve the right consistency.
  • Pasta Dye (Optional) – To add aesthetic value if you’re making pasta specifically for visual appeal or special occasions.

History of the recipe

The tradition of pasta-making is an ancient practice that spans continents. The innovation in gluten-free alternatives has gained momentum in recent times, catering to a wider audience with specific dietary needs while preserving the essence of this beloved culinary staple.

Fun facts about this recipe

Fresh Gluten-Free Pasta is an exciting adventure into modern cooking techniques, merging tradition with contemporary dietary requirements. It’s a testament to the adaptability of pasta itself—a versatile canvas for countless flavors and ingredients.

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Fresh Gluten-Free Pasta

Fresh Gluten-Free Pasta

amanda

Equipment

  • Stand Mixer with Dough Hooks - Essential for efficiently mixing and kneading gluten-free dough without the need for excessive manual effort.

  • Pasta Rolling Machine or Extruder - Perfect for rolling out gluten-free pasta to an even thickness, ensuring consistent cooking times.

  • Stainless Steel Bench Scraper - Useful for handling and moving dough around the work surface without sticking.

  • Pasta Sheet Cutter or Roller (Optional) - While not a must, this gadget can help in cutting pasta sheets into uniform shapes quickly if desired.

  • Silicone Baking Mat with Ruler - Useful for rolling out dough to precise thicknesses and sizes.

  • Chef's Knife or Pasta Rolling Board (Not included as per instruction)

  • Kitchen Scale (Optional) - Precise measurements can be crucial in gluten-free baking and cooking to ensure the right consistency.

  • Kenwood Chef Digital Kitchen Scale (Not included as per instruction)

  • Cuisinart 14 Cup Food Processor with Dough Blade Attachment (Optional) - Can help in mixing dough ingredients if you prefer a different method or need assistance.

  • Silicone Pasta Fork Set (Optional) - Useful for handling and pressing out pasta shapes from the rolling sheet without sticking.

  • High-Speed Blender (Optional) - Can be used for making dough from scratch with gluten-free flour that might require additional binders or liquids to achieve the right consistency.

  • Pasta Dye (Optional) - To add aesthetic value if you're making pasta specifically for visual appeal or special occasions.

Ingredients

  • 2/3 cup (70g/2.5oz) corn flour

  • 1/2 cup (70g/2.5oz) quinoa flour

  • 1/2 cup (60g/2.125oz) potato starch

  • 2 teaspoons xanthan gum

  • 1 teaspoon guar gum

  • 1 teaspoon fine sea salt

  • 2 large eggs

  • 4 egg yolks from large eggs

Instructions

1

Instruction 1

Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum, and salt and stir. Sift the entire mixture into the bowl of a stand mixer.
2

Instruction 2

Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm yet still pliable, a little like playdough.
3

Instruction 3

If you are using a pasta machine, cut the ball of dough into quarters and roll out each piece of dough to about a 1/2-inch thickness. We like to roll out each piece between 2 pieces of parchment paper. Lightly flour both sides of the dough with a bit more potato starch. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the pasta sheet starts to break, it is thin enough.
4

Instruction 4

If you are making the dough by hand, we suggest you cut the ball of dough into 8 pieces, and then cut each of those pieces in half, so they are about the size of golf balls. Roll out each piece of dough as thin as you possibly can.
5

Instruction 5

For fettuccine, use the fettuccine setting on the pasta machine. If you are cutting the dough by hand, you want ribbons of pasta, about 1/4-inch wide. For spaghetti, use the spaghetti setting on the pasta machine. If you are cutting the dough by hand, you want thin strings of pasta.
6

Instruction 6

For ravioli, cut the rolled-out pasta into 2-inch-square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges of the pasta with an egg wash. Place another pasta square on top and press down, crimping the edges. (Having a ravioli cutter on hand helps with this process.)
7

Instruction 7

For lasagna, leave the pasta in long sheets.
8

Instruction 8

To cook the pasta, bring a large pot of salted water to a boil. Put the pasta shape of your choice into the boiling water. When the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it's a fine line. One moment it's al dente, and the next it's one big ball of mush, so watch the pot.) Cooking times will vary for the different shapes. Fettuccine generally takes 4 to 5 minutes, spaghetti 3 to 4 minutes. Ravioli takes a little longer, about 5 to 6 minutes. The cooking times will differ in each kitchen, depending on how thin you were able to roll out the dough. Let your taste be the judge.
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