I don’t remember what flours I used, or in what proportions… I remember it was a sticky gooey mess, it tasted terrible, and there were a lot of tears involved. I think i tried one more time (this time making buckwheat noodles for lo mien, which was also a giant failure), and the pasta rollers went back in their box, where they stayed for 6 years.
Gluten-free Pasta Dough
- 40 grams cornstarch
- 40 grams sweet rice flour
- 40 grams sweet white sorghum flour
- 1 tsp xanthan gum
- 1 tsp salt
- 2 whole eggs
- 1 Tbsp olive oil
- 1-2 extra Tbsp water (I didn’t need this, but on a less humid day maybe I would have)
- extra flour for dusting surface (I used white rice flour)
- Measure out the dry ingredients and sift them into the food processor bowl. Pulse a few times to mix.
- Whisk eggs and oil together in a small bowl, and gradually pour them into the food processor, pulsing to combine. My dough formed together into a ball, and wasn’t too sticky, so I decided it was probably ready.
- Dump dough out onto a lightly floured surface, and gently knead a few times to make sure everything is incorporated and not too sticky. Then divide dough into 4 pieces.
- At this point, I followed the directions for my pasta roller. The goal is to get it really thin, and I suppose it is possible to do that by hand as well.
My first adventure into successful pasta-making was the ugly ravioli seen in the bottom right photo above. For the ravioli filling, I sautéed some finely chopped onion, garlic, crimini mushrooms, and mixed greens seasoned with salt and pepper. I let it cool a little bit, mixed in some goat cheese, and then added about a teaspoon of the mixture to each ravioli. My only complaint is that I wish I had been brave enough to add more filling to the ravioli — next time I definitely will!
I had tons of fresh basil in the garden, and tossed a big handful into the food processor while mixing the dough. The added moisture from the fresh basil made the dough stickier, so I added a little extra white rice flour to balance it out. The basil flavor was subtle, but really wonderful, and the color looked a bit more green in person than in the photo. I would love to try different flavors and colors. I have read about using roasted beets to make a red pasta, and saffron for yellow. Sounds fun! I sliced the dough into wide noodles with another roller attachment for the Kitchen Aid.
Penne has always been one of my absolute favorite pasta shapes. There are plenty of gluten-free penne pastas available at the grocery store, but I love when I can make something myself! Penne, however, is made with a pasta extruder (like a Play-Do Fun Factory for grown-ups), and I don’t have one of those. It turns out garganelli is rolled by hand, and is basically rustic penne.
I ordered a garganelli board and a ravioli/pasta wheel (shown at the right). When it arrived, I made another batch of dough, rolled it out really thin with the pasta roller, cut it into little squares, and I feel like I was pretty successful! It reminded me of taking pottery classes — it was very relaxing, and if I screwed them up really badly I just scrapped them and eventually re-rolled that dough to try again (or just cooked and ate it anyway, because my stomach doesn’t know the difference).
I was really proud of this experiment! I cut the dough into little rectangles using the pasta wheel, using the straight side in one direction and the fluted side in the other. I then gently pinched the little rectangles in the middle, dotted the center with water so it would stick, and let it dry. Aren’t they adorable?