How to make: Gluten Free Pasta. With the right ingredients and a little gentle handling, it’s possible to make fresh gluten-free pasta at home.
Because of the lack of gluten that holds everything together, the addition of several ingredients is essential. Cornflour helps to absorb liquid and psyllium husks are excellent for binding.
It is crucial to handle the dough gently as it can tear easily.
Fresh Gluten-Free Pasta
50g quinoa flour
50g tapioca or potato starch
150g white rice flour
3 tbsp maize cornflour
1½ tsp psyllium husks
½ tsp fine sea salt
1 tbsp extra virgin olive oil
3 large free-range eggs
Put first four ingredients in a food processor and pulse several times to combine. Add remaining ingredients; process for 10 seconds until mixture forms into pea-sized balls. It might look a little dry, but don’t be tempted to add extra water.
Tip out onto the bench and form into a ball. Wrap in plastic wrap and set aside at room temperature for 30 minutes. (This is important as it allows the flour to absorb the liquid.) Using a pastry cutter or serrated knife, cut the ball of dough into four pieces.
If you are rolling by hand, dust your bench and rolling pin with white rice flour. Begin to roll a ball of dough into a rectangle. Turn dough often and dust with flour as needed to prevent sticking.
Once dough is 1mm thick use the tip of a sharp knife to cut into 7mm strips. Carefully gather up cut pasta and set aside on a lightly floured plate. Repeat with remaining dough.
If using a pasta machine, roll a ball of dough into a flat 8cm x 12cm rectangle. Set the pasta machine to the widest setting and dust dough generously with flour.
Roll dough through the machine, then lay the sheet out on the bench and cut in half lengthways – this will make the sheets easier to handle and hopefully prevent tearing.
Take one piece and run it through the next two settings on the machine. Don’t be tempted to roll it any thinner or it may tear. Repeat with the second piece.
Then pass the thin sheets through the fettuccine setting and carefully transfer the pasta to a floured plate. Repeat with remaining dough.
It is best to cook pasta in several batches so it doesn’t stick. Bring a large saucepan of water to a rapid boil. Add a teaspoon of salt and carefully drop in half the prepared pasta.
Cook for 3 minutes then scoop out with a slotted spoon and repeat with remaining pasta. Serve immediately.
TIP: It is important to weigh gluten-free flours, as they aren’t as forgiving as wheat flour.