Enjoy home-made pasta even on a wheat-free diet.
Avoiding wheat does not mean having to avoid all pasta. Enjoy the flavors that come with using different types of flour. This recipe is wheat-free and gluten-free and is easily doubled or tripled. Be patient and work slowly when rolling and cutting the dough as the dough easily breaks apart if it is too thin. When cooking, carefully monitor the pasta every minute so it does not become too soft and mushy. Add this to my Recipe Box.
Instructions
1. Sift the corn flour, quinoa flour and potato starch into a large bowl.
2. Add the xanthan gum, guar gum and salt then stir together. Sift the mixture into the bowl of a stand mixer.
3. Mix all eggs into the bowl with the flour. Insert the paddle attachment for the mixer and turn it on at medium speed for approximately three minutes. When properly mixed, the dough should feel flexible, but firm.
4. Cut the ball of dough into quarters if using a pasta machine and roll out each piece of dough so it is ½-inch thick. Flour sides of the dough with more potato starch so it is not too sticky.
5. Run the dough through the pasta machine. Increase the settings on the machine until the dough is very thin. Go slow and be patient so the dough does not crack.
6. Cut the ball of dough into eight pieces if you are making it by hand. Cut each of those pieces so they are about the size of golf balls. Roll out each piece of dough until it is paper-thin.
7. Cut the dough into thin strips for spaghetti, slightly thicker ¼-inch strips for fettuccine.
8. Bring a large pot of water to boil to cook the pasta. Add a pinch of salt if desired. When the water boils, add the pasta and cook for three to four minutes. Watch it carefully as cooking times may vary.
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