Homemade Pasta - Gluten Free
Recipe: #11787
January 09, 2014
Categories: Side Dishes, One-Pot Meal, Sunday Dinner, Diabetic, Gluten-Free, Non-Dairy, Vegetarian, Flour, Vegetarian Dinner, more
"This is a gluten free pasta dough. It's a good choice to use if you are a diabetic as well. The dough is very workable by hand, but I doubt it would work in a pasta roller. It's really easy to work with and after making it a few times, you can whip it up in no time! Adapted from No Gluten, No Problem."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (176 g)
- Calories 488.1
- Total Fat - 8.3 g
- Saturated Fat - 2.3 g
- Cholesterol - 208.3 mg
- Sodium - 81.9 mg
- Total Carbohydrate - 86.8 g
- Dietary Fiber - 12.8 g
- Sugars - 0.7 g
- Protein - 22.9 g
- Calcium - 72.2 mg
- Iron - 5.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a stand mixer combine the flour and xanthan gum on a medium speed, then slowly add in 2 eggs and drizzle in the oil a little at a time, until the dough turns to a dry sandy stage. If it doesn't seem to come together and look like dough, slowly add another egg and a little oil (depending on how it works for you, you may need up to 4 eggs).
Step 2
Once the dough combines and "cleans the bowl" it is ready.
Step 3
Cut dough into two pieces. Cover, and let it rest up to 10 minutes.
Step 4
Using a rolling pin, roll out the dough. Roll dough out onto counter as thin as you can get it, then slice into desired pasta shape (usually a thin fettucini/spaghetti or lasagna sheets).
Step 5
Allow cut pasta to dry out, up to 10 minutes then it's ready to boil, or place in the fridge, covered until ready to cook (up to a couple of days).
Step 6
When ready to cook, bring salted water to a boil. Add pasta, and let boil about 10-15 minutes, or until done to your liking (mine takes about 15 minutes).
Tips
No special items needed.
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