This homemade pasta is so hearty, takes on other flavors very well, and is really quick and simple to make! No resting time required, just throw it all in a mixer, roll it out very thin and boil.
This recipe also happens to be 100% gluten free; Not because I was converting it, but simply because I found these ingredients the easiest to work with. The dough held up to the rigorous, repetitive thinning through my pasta roller, better than any wheat pasta recipe I’ve made, and the cooked texture is perfect.
Even the boiling process is very easy and quick! Have you ever boiled store bought gluten free noodles? Talk about sticky and falling apart. These noodles however, do neither. Just 3 minutes in the pot, and then onto the plate.
There seems to be a popular feeling that eating something gluten free, is to eat the lesser, weaker version of the food. Anyone who has ever eaten authentic mexican would know how wrong that thought process is, and it’s the same with these noodles. Sometimes, the better flour to use is Rice. Or Corn. Or Oat.
Sometimes, wheat flour is just the weaker, lesser version.
Two things you should know about this recipe; One, a mixer or food processor is going to be really handy. This dough comes together tough and thick. Second, because this dough is so tough, it will be difficult to roll out. I use my heavy marble rolling pin to get it down to 1/4″, and then the rest of it is through my pasta roller. Remember to keep your surface, pasta roller and hands well dusted with rice flour.
When it comes to flavoring this pasta, it’s easiest to add the flavor via the oil. Personally, I like using coconut oil, but you can also use sun-dried tomato oil, sesame oil, or a fancy flavored olive oil. We actually like the Wild Mushroom and Sage infused olive oil for just about everything.
Homemade Pasta Recipe
Naturally Gluten Free
Approx. time: 30 minutes
- 3/4 cups + 1 tablespoon Brown Rice Flour
- 1/3 cup Potato Starch
- 2 tablespoons Xanthan Gum
- 1 tablespoon Oil (Olive or Coconut, or Flavored)
- 3 large Eggs
- 1/2 teaspoon Salt
Add all ingredients except for the eggs into the bowl of a stand mixer, fitted with the paddle attachment. Blend thoroughly, and then add the eggs, one at a time. Increase the speed to medium, and let it all come together, about a minute.
There is no resting required with this dough. Roll it out to about 1/4″ thick and trim it into a rectangle. Dust both sides with flour and dust your pasta roller.
I used the #7 setting for the first run through. Lay it out and dust both sides again. I repeated this process on settings #6 and then #4.
There is no drying time required either. Bring a pot of water to a boil, liberally salted and a splash of oil added. Boil the pasta for 3 minutes, drain and rinse.
The thin sheets can be used for ravioli like I did, or cut into strips for a lasagna casserole. I also used half of the pasta to make broad noodles, which I ate for lunch. They were delicious.