Gluten-Free Pasta- Make Your Own

"I found this recipe in an allergy cookbook some time back. Not sure now of the source. When making the pasta--if it too wet add in some extra rice flour, too dry add in a little extra olive oil or water. Use a finely milled rice flour. You can substitute the brown rice flour for a bean flour if desired. Don't be tempted to omit the salt as it adds to the flavour of the finished pasta. A little work but nothing beats having fresh pasta"
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Combine eggs, water and oil using a food processor. Blend thoroughly.
  • Add all remaining ingredients and blend until the mixture forms a ball.
  • Break the dough up into two pieces and blend again until it forms one ball again.
  • Transfer the dough to a pastry board that has been lightly dusted with a fine rice flour or other GF flour.
  • Flatten the dough a little, using your rolling pin. Then use two sheets of a quality baking paper to roll the dough between until the pasta is very thin.
  • You can use a pasta roller. If the dough is not heavy enough- add in some extra tapioca flour.
  • Cut pasta into desired shapes.
  • Cook pasta in boiling slated water until al dente. The time to cook will depend on the thickness of the pasta.
  • Use as you would regular pasta.
  • OPTIONS- add 1 teaspoon of dried basil and 1/2 teaspoon garlic salt when adding the flour, Add 1/2 teaspoon chilli paste or powder, add 1/4 cup tomato juice in place of the 1/4 cup of water, add pepper and garlic juice.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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