It didn’t really take much convincing because—let’s face it—fresh pasta is delicious.
My mom found the recipe a few years ago, and we only changed a few things, but this was my first time having a hand in the making process. It was actually simple to make—thanks to the use of the food processor. Learning from our experience: You certainly do not need to double the recipe. We couldn’t remember how much it made the last time, so we figured (since we had all the flours) we should just go big. “Going big” made a LOT of pasta. Granted, now we have plenty of leftovers, but for future reference (i.e. time, ingredients, mess you have to clean-up), one serving is enough. Some good news though, since we did make a massive portion of fresh pasta, it doesn’t harden or clump together like store-bought gluten-free pasta does!
Without further ado, here’s the recipe.
THE RECIPE: Fresh Gluten-free Pasta
½ cup brown rice flour
½ cup white rice flour
1/3 cup sorghum flour
2/3 cup tapioca
¼ cup arrowroot
1 tablespoon xanthan gum
1 teaspoon salt
2 tablespoons olive oil
About 7 tablespoons of water
1. Combine all dry ingredients into food processor and pulse until combined.
2. In a small bowl, combine eggs and olive oil, then pour into flour mixture through chute while processor is running.
3. Then gradually add (tablespoon at a time) the water into the dough, until it is pliable. You may need to stop the machine and scrap down the sides. Once the water is added, mix for 1-2 minutes. If you need to add more water, that’s okay. If the dough looks too wet, add a little more flour.
4. Gently flour a clean surface with white rice flour, then start kneading dough for about one minute.
5. Divide the dough into 4 balls and place in damp cloth for 20-30 minutes.*
6. On a lightly floured surface, take one ball at a time and roll with rolling pin, then cut with pasta maker. (This is the one we use.)
7. Place cut pasta on a cookie sheet lined with parchment paper and liberally sprinkled with white rice flour. If you end up needing to layer the pasta, just add more white rice flour to prevent sticking.
8. Once all the pasta has been made, boil a pot of salted water. Add the pasta and, gently stirring, let cook for 2-3 minutes.**
*We ended up leaving our dough balls for over an hour (because we were making other food). The balls that were in the wettest section of the cloth were the easiest to use. Next time, we’re going to put two balls in one damp cloth and two in another.
**Since we had made pasta sauce for dinner, we added sauce to the pasta to prevent it from all sticking together.
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