It doesn’t require that much extra time to make your own fresh pasta, and this dough is incredibly easy to work with. Use a knife or pizza cutter to cut the pasta into any shapes you like – linguini, fettuccini, lasagna, or even bow-tie pasta!
I’ve had such success with this recipe that I’ve made it over and over again. I’ve recently been testing it with other flour blends and ingredients variations, and have come up with two distinct and incredible tasty homemade gluten free pastas recipes. The first (original) recipe I posted was made using just starches – this cooked pasta has the taste and texture similar to that of rice stick noodles you’ll find in the Asian section of your grocery store. The second variation is more similar to the texture and flavor of regular (wheat) pasta noodles. But both are equally tasty!
Both however contain eggs, so if you are allergic to eggs unfortunately this isn’t the recipe for you. There is no way to get around including eggs, and there is no substitute for them. With so few ingredients, eggs provide texture, binding, moisture and most importantly – flavor, to create a pasta that tastes as close to the real thing as you can get.
For this recipe (and for most), make sure the eggs are at room temperature. This helps them blend better and makes a smoother mixture. If you don’t have time to let eggs sit out until they reach room temperature, place them (whole) in a bowl with very warm water and let sit for 5 minutes.
Stir with a wooden spoon until a sticky dough forms (see picture below), then turn out onto surface with about 1/4 cup more flour or starch (depending which recipe you are using). Knead in just enough until dough until is no longer sticky and dough is smooth. Shape dough into a ball, cover with plastic wrap, and let to sit at room temperature for 30 minutes. This will allow the flours to hydrate and creates a smoother dough, less prone to cracking when rolling out.
Roll out the dough as thin as you can, about 1/16”. Turning the dough a quarter turn each time you roll out a section, will keep it from sticking to the surface. As well, scrape off any bits that have stuck to the rolling pin (see picture), or these will press into the dough as it’s rolling out and tear it.
Use a sharp knife or pizza cutter to cut into desired shapes. Try and cut them so they are all a uniform size – aside from looking good, it will affect the cooking time, and you’ll end up with some noodles that are perfectly cooked while others are mushy or under-cooked.
Gently pick up noodles and drop into pot of boiling salted water, a few at a time. You can cook a lot at one time, you just need to add them individually at first – if you dump them in all at once they may stick together. Gently stir as you are adding them.
Drizzle in a bit of oil to ensure nothing sticks together, as well you can salt your water if desired for more flavor.
Once cooked to your likeness, rinse under cold water for a few seconds. This will stop the cooking process and prevent the noodles from turning mushy. The hot pasta sauce you add will rewarm the noodles.
|Homemade Gluten Free Pasta (Egg Noodles)|| || |
- ¾ cup potato starch, divided + about ¼ cup more for surface/rolling
- ½ cup cornstarch (or tapioca starch)
- 4 tsp xanthan gum
- ½ tsp salt, optional*
- 3 large eggs, lightly mixed
- 1 Tbsp olive oil
- 3 eggs, divided
- 1¼ cups GFC All-Purpose Flour Blend for Baking, divided
- 4 tsp xanthan gum
- 1 tsp salt
- 1 Tbsp olive oil
- For Rice Stick-Style Noodles: Combine ½ cup potato starch along with remaining dry ingredients in a large bowl. Whisk together eggs and oil until smooth, then stir into starch mixture until a wet and sticky dough forms. Turn dough onto surface with ¼ cup of the potato starch. Knead in enough starch until dough until is no longer sticky, and you can form a smooth ball.
- For Traditional Egg Noodle-Style Noodles: Separate eggs, placing yolks in a small dish and their whites in a small liquid measuring cup. Set aside. In a large bowl mix together 1 cup of the flour, xanthan gum and salt. Add the oil to the egg yolks, lightly whisk then pour into bowl with flour. Pour in half of the egg whites (approx 3 Tbsp) into the flour mixture, and mix well. The dough should still be a bit sticky, if too dry add 1 Tbsp more of the egg whites. Spread out remaining ¼ cup of flour onto surface and turn dough out. Knead until dough is smooth, and enough flour has been incorporated so it is no longer sticky.
- For both variations: Once the dough is mixed, shape into a ball, cover with plastic wrap, and let to sit at room temperature for 30 minutes. This will allow the flours to hydrate and creates a smoother dough, less prone to cracking when rolling out.
- Divide dough into 3 and shape into logs or discs, or whatever amount or shape you find easier to roll out. Use a rolling pin and roll as thin as you can (1/16”), then cut into desired shapes using a sharp knife or pizza cutter. Scraps are very hard to re-roll into a smooth dough again, so dividing the dough into workable batches makes it easier to work with and fully utilize all the dough.
- Gently pick up noodles with tip of knife, and gently shake off any excess starch. Place noodles onto wire rack until water is ready. They can dry on the rack for as long as you need.
- Into salted boiling water, along with 1 Tbsp of oil to prevent noodles from sticking together, drop noodles into water one at a time. Boil until tender 9-12 minutes (depending on thickness and recipe - Traditional recipe cooks faster).
- Drain and rinse noodles under cold water briefly (this will stop the cooking process, and prevent the noodles from getting mushy).
Next time make a double batch then check out How To Dry Homemade Pasta, and save it for later!