Homemade Gluten Free Pasta

Homemade Gluten Free Pasta

98g millet or 3/4 cups
33 g potato starch or 1/4 cup
2 g guar gum or 1 teaspoon
1/2 g xanthan gum or 1/4 teaspoon
1 whole egg
1 egg white
4 g olive oil or 2 teaspoons
For cooking pasta: 4 g of kosher salt or 2 heaping teaspoons

Bring a pot of water to boil.

In the bowl of a stand mixer sift flours together with gums. Make a well in the flour and add eggs and oil. Using the paddle attachment run mixer on medium speed for about 3 minutes until a soft dough forms. (you can also mix dough by hand but the stand mixer is quite fast).

Roll out dough between two sheets of parchment paper. With the pasta machine dial set at one pass the dough through the sheet pasta side. Pass it through again at the number two setting. And then pass it through the machine to cut into fettucine. (if you are rolling the dough by hand do so between two sheets of parchment and roll as thin as you possibly can prior to cutting into noodles).

Put two heaping teaspoons of kosher salt into boiling water.

Cook pasta in boiling water for 5 minutes until slightly al dente.

Drain and serve with some butter and a little truffle oil or truffle salt.

Here is what I am going to try next:

1. After reading other ratio rally ideas I am going to swap out the egg white for an egg yolk.

2. To achieve a lighter pasta (though this is quite good now) I am going to weigh a little bit of each whole grain flour that I have to see which one is lightest and I will use that instead of the millet. I chose millet first because it is a favorite of mine and it is the least expensive of the healthier flours. I also chose to use just two flours to keep ingredients to a minimum.

3. Once I find the lighter flour I will be making ravioli and celebrating. I haven’t had good ravioli since Adriattica closed way back when.

4. I may also try a 20 minute dough rest covered with a damp kitchen towel.

Stay tuned……