members recipes
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!
Ingredients
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
Method
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.
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tried this recipe or a similar one? share your tips...
Hi Olivia<br /> Thanks for the recipe. I left out the gluten substitute and substituted the xanthum gum for guar gum (same amount). The pasta was too soft, noodle-like. Just wondering what is in the gluten substitute? Is that what caused the pasta not to have the elasticity? Can it be replaced by more guar gum and say buckwheat? And is it ok to use same ratio of guar gum??<br /> Regards<br /> Annie
Gluten free pasta recipe http://www.aboutgrain.com/gluten-free-pasta-recipe/
I'm looking forward to trying this! But just wondering if it is possible to freeze the pasta after I have made it (before cooking?) or dry it out somehow, so that I can make it in bulk and keep some for another time?
Hi Marleen - firstly, this is not Jamie's recipe, this is one that I've worked out myself using varying ideas and flours! As regards the Orgran gluten replacement, it really does seem to help. The xanthan gum can make gluten free baking somehwat rubbery in texture and slightly slimy, and this helps to mitigate that effect somewhat, whilst also cutting down on the "slimy" mouthfeel when cooked. However, if you don't want to use it, then don't - just use three tbspns of the potato flour mentioned in the recipe. It's merely that I find this helps with taste and texture in some (but certainly not all) gluten-free baking and I'll continue to recommend it for certain recipes. BTW - I have no connection with Orgran, but some of their products are truly excellent, and it's all down to trying things out if you feel like it. If you're cooking gluten-free, I'm sure that you'll know all about the need to experiment with different ingredients to reach a taste and texture that are acceptable to you and your family.
Sorry Jamie, but what is a gluten subsitute? According to this site it is by Orgran. The only gluten substitute I know is xantan gum. I just checked the Orgran ingredients list, but there is nothinig in it that is better than xanthan gum (which is also in the list). But if you can convince me that this 'subsitute' is better, then let me know. I think that that Orgran is pulling your leg.
Thank you! I'm grateful for a tried and true recipe with your seal of approval.