Gluten free pasta dough
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ⅔ cup corn flour
  • ½ cup quinoa flour
  • ½ potato starch flour
  • 2 tsp xanthan gum
  • 1 tsp guar gum
  • 1 tsp fine sea salt
  • 2 large eggs
  • 4 yolks from large eggs( keep the whites for merigue or sponge cake)
Instructions
  1. Sift all flours
  2. Add xanthan gum, guar gum and salt and stir in
  3. Put eggs and yolks into the bowl of dry ingredients
  4. Mix by hand until well blended (about 3 minutes)
  5. The dough should be firm yet pliable like play dough
  6. If you are using a pasta machine , cut the ball of dough into quarters and roll out each piece of dough to about ½ inch thickness. If you cover the rolling pin in potato starch flour , you can roll directly. Otherwise, you can use 2 sheets of parchment and roll it in between
  7. Once rolled flat, run it through the pasta machine and keep increasing the setting.
  8. I didn't go to the lowest setting as I found it was just too thin
  9. For fettuccine, using the fettuccine setting on the pasta machine. You can also handcut
  10. For ravioli, cut the rolled out pasta into 2 inch squares pieces
  11. Add a dollop of filling to each and brush the edges with egg wash. Put a square on top and crimp the edges. A ravioli cutter can be useful
  12. Keep the drying pasta on a sheet of parchment with potato starch mixed in so it doesn't stick
  13. Add to boiling water and cook for about 3 minutes
  14. Gently remove from the pot..no need to rinse and add your favorite sauce.
Recipe by Hand Made Health at http://handmadehealth.net/gluten-free-pasta-dough/