I had a request for nmaking gluten free pasta from scratch. I’d not tried this before – Robert dislikes pasta in any shape or form – said it always makes him feel ill. However, given the cold of the day that deters any outside activity, I decided to give it a try. It was surpisingly easy to do – I added some to the chicken and corn soup I’d just made. It hasn’t made Robert ill surprisingly- maybe he has a level of gluten intolerance. Our daughter has Coeliac disease, so it is a definite possibility.
Anyway, here is the recipe. It only takes a few minutes. I didn’t use a pasta machine – I’ve lent it to my daughter. I just rolled it out thinly. I’d like to try making ravioli with the remaining dough, or use it in lasagna sheets.
While the amount of water is specified as approximate, only add any extra water about 10ml at a time – the dough comes together during the kneading process.
This is enough to serve 4 to 6
500g gluten free plain flour
½ teaspoon salt
3 x 65g eggs
190ml cold water, approximately
Extra gluten free flour for dusting
Place flour and salt in a bowl, make a well in the centre, break eggs into the well.
Gradually work in the flour until completely combined.
Add water a third at a time and knead until reaching dough consistency. Turn dough onto a work bench, dust well with extra flour and knead to a stiff dough.
Rest the dough 10 minutes. Cut dough into five portions for ease of handling (dust each with a little extra flour).
Roll out each portion (dusted once more with flour) thinly or put each ball through a pasta machine several times, starting at the greater thickness and working through to the thinnest. Cut into desired shapes.
Cook pasta in boiling salted water with a tablespoon of olive oil. Drain and serve immediately.