Fresh gluten-free egg pasta
Added by oliviascotland | Sun 31 Jan 2010 @ 20:52
This is a slight variation to the Bette Hagman pasta recipe. It is easy to make, very robust and is miles better than any dried gluten-free pasta currently on the market!
1/2 cup tapioca flour
1/2 cup cornflour
2 tbspns potato or buckwheat flour
1 tbspn Orgran gluten substitute
3 large eggs
1 1/2 tablespoon extra virgin olive oil
4 1/2 teaspoons xanthan gum
Sift the flours, gluten substitute and xanthan gum into a bowl. Break the eggs into a separate bowl and whisk lightly. Add the oil and whisk again. Make a well in the centre of the flour mixture, and pour in the egg and oil mix. Gently mix together with a fork and bring together to make a stiff dough (similar in consistency to shortcrust pastry). Knead for a couple of minutes until smooth. Wrap tightly in clingfilm and allow to rest for at least 30 minutes.
Either roll out using a pasta machine or by hand, and cut to the desired shape and length. Cook in boiling, salted water to which a tablespoon of oil has been added for 7 - 12 minutes (depending on thickness) until al dente. Rinse and drain well and serve immediately.