The story of my gluten free and whole grain, home-made noodles began at the moment we decided to omit wheat and related grains from our diet. Considering our eating habits, I knew that gluten free bread and pasta are going to be the key points of our gluten free living. The issue of gluten free whole grain bread was solved with my ingenious bread recipe, and now it seems that my “noodless” existence is coming to an end, as well…
So it seemed, that if I would like to eat wholesome gluten free pasta, I would need to knead the dough myself. Nevermind. 🙂 Look what I’ve found beneath the christmas tree last year:
Because pasta (and usually anything made of wheat flour) has gluten to thank for its consistency and structure, I expected this to be a tough nut to crack. To raise the stakes: this was my first time ever to roll noodles, so I didn’t even know what the “real one” should feel like.
For my first try I used only brown rice flour and it was perfect: beginner’s luck.
However, this wonderful result never happened again: my dough ball always fell apart to crumbles. I thought that maybe some protein-rich buckwheat flour could be the solution I am looking flour, and I was right. I only needed to experiment a bit with proportions, and then try the recipe a couple of times before sharing it with You.
During the first couple of times it took me quite some time to roll out the dough: it used to be my Sunday morning past time. Now I am ready with two plates of pasta in 30 minutes. Practice, practice, practice.
And now let’s get to the recipe.
Ingredients for 2 servings:
85g brown rice flour
20g buckwheat flour
1 large egg
1-2 teaspoons of water
1 teaspoons of salt
Pasta machine (I have a Marcato Atlas wellness 150)
1. Put the flours in a small mixing bowl and make a small crater in the middle. Pour the egg and the water into the small crater, then gradually mix in the flour to the wet ingredients. I use a fork to do this. You should continue until all the dough looks like small crumbs.
2. Knead the dough, like you would form a snowball. At first, form a small ball and then add more and more dough until you have one nice little ball of pasta dough. If it is crumbling between your fingers, try adding some water, if it’s sticky, some rice flour.
3. Now you should roll out the dough on a slightly floured surface. Cut the dough in 4 pieces and work with only one at a time. Roll it until thin enough to pass through the machine on the widest setting (0 in my case). While closing up the opening between the rollers a few notches at a time, I usually roll through twice on each setting. I don’t push my luck after setting No. 4, while 9 is the narrowest one. 🙂
4. If the dough is rolled thin enough, I cut it into linguine form or simply lasagne.
5. Cooking takes 3-5 minutes in salty boiling water. Be careful: fresh gluten free pasta can be quite fragile.Drain, rinse with cold water and serve the way you wish.
This post is only about the pasta, for now. I’m looking forward to getting back with some tasty pasta recipes. The portion described in this recipe is suitable for two plates, 40g carbs/plate. Not my quickest recipe ever but definitely worth a shot.
And You? Have you ever made gluten free pasta at home?
Are you sure it’s a tablepoon of salt? Surely it’s a teaspoon?
Going to give the recipe a try now!
Oops, teaspoon, of course. Thanks for asking!