Home Made Pasta

Making home made gluten free pasta is actually easier than making pasta with wheat. I purchased the Kitchen Aid Pasta Roller Attachment to make it easier, but you can do this by rolling the dough out and cutting with a sharp knife too. 

I would recommend trying the recipe out, and if you love it enough to make this regularly, then buy a pasta maker. Amazon sells quite a few that are cheaper than the one I splurged on and it makes the process go a lot faster and the pasta turn out more uniform.

This recipe is so good fresh, and even can be dried out and used later. I make a double batch when I want some, cook one batch for that day and dry a second batch for next time. You can use this recipe to make fettucini, lasagna noodles, or even cut out shapes (hearts, stars, etc).

Home Made Pasta

1 c brown rice flour mixture

2 t xanthan gum

4 large egg yolks

1 large egg

3 T water

In an electric mixer, blend flour and xanthan gum. Add the eggs and water and knead until a smooth dough is formed. Lay a silicon baking mat (or wax paper) on the counter and roll the dough into a 1 inch thick rectangle. Cover all exposed edges with Saran wrap and let set for 30 - 60 minutes.

On a large cutting board, flour both sides of the dough and roll out pretty thin. Make sure the shape of your dough stays rectangular. At this point if you're cutting out your dough with a pizza cutter or a knife, do so. 

If you're using a pasta maker, cut the dough to the size you'll need to fit in the machine. Run it through the machine with the appropriate attachment on. First I run it through the flattener with the thickness I want, then I run it through the fettucini attachment.

Add a little salt to a large pot of water. Add pasta and cook about 2 - 4 minutes (depending on the thickness of your pasta). The pasta will be a little firm. Make sure not to over cook it, because fresh pasta cooks faster than dried pasta.

To dry, hang your pasta up on a pasta rack, clothes drying rack (like I used above), a broom balanced on two chairs, or even on clothing hangers. Make sure when you lay it out, the ends are strait and not curled, This will make removal from the rack and storage easier.

Make sure the pasta is completely dry before storing (if it's still moist when put away it will grow mold). Store in an air tight container and eat within a few months. The finished pasta will be delicate, which is why I store mine in a rubbermaid tub.