Easy Homemade Fresh Pasta Gluten Free Recipes
GLUTEN-FREE FRESH PASTA
Nutty chickpea flour and a gluten-free all-purpose flour blend team up to build an easy-to-work-with homemade gluten-free pasta dough.
Provided by Kendra Vaculin
Yield About 1 lb. pasta dough
Number Of Ingredients 5
Steps:
- Whisk together gluten-free flour blend, chickpea flour, and salt in a large bowl. Whisk eggs and oil in a small bowl to combine.
- Add egg mixture to dry ingredients and stir with a fork to incorporate; mixture will be crumbly. Tip out onto a surface and knead until a smooth dough forms, about 3 minutes. Form dough into a ball and wrap tightly in plastic. Chill at least 1 hour and up to 1 day to allow flour to hydrate (the longer you can let it rest, the better).
- Roll out pasta according to pasta machine directions or roll out and cut by hand.
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- Place the flour blend and xanthan gum in a food processor, bread machine, or bowl., Add the egg yolks and egg and mix, then knead, adding only enough water to form a smooth dough., Form the dough into a rectangle about 1" thick, wrap well, and let rest at room temperature for 30 minutes., After 30 minutes, flour both sides of the dough.
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- Remove dough and place onto a floured surface (use the tapioca flour to flour the hard surface).
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- In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
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