If you need to avoid gluten due to a sensitivity or Celiac, you may have found that store bought gluten-free pastas can be a tough substitute for the real thing. Making your noodles fresh at home, however, lets you play with the taste, size and texture of the noodles until you get exactly the product you want. Try these three gluten-free pasta recipes and expand your menu options.
Gluten-Free Soup Noodles
Slice these noodles thick or thin; they are extremely versatile and hold up well in soup.
- Makes four servings
- Prep time: 15 minutes
- Cook time: five minutes
Ingredients
- 1 cup white rice flour
- 1/3 cup millet flour
- 2/3 cup tapioca starch
- 3 tablespoon arrowroot starch
- 1 tablespoon xanthan gum
- 1 teaspoon kosher sea salt
- 2 tablespoons olive oil
- 3 large eggs
- 2 - 4 tablespoons water
Instructions
- Combine the dry ingredients in a food processor and pulse until well mixed.
- Slowly add the eggs and olive oil to the food processor while it is running.
- Add the water a little at a time until the dough forms a slightly sticky ball.
- Divide the dough into four sections and roll each into a ball.
- Cover three of the balls with a damp towel and feed the forth through a pasta roller until it is the desired thickness.
- Slice into noodles and repeat for the other balls.
- Boil a pot of water and drop in the noodles. Cook for two to five minutes or until tender before adding to soup.
Gluten-Free Gnocchi
Potato gnocchi made with very starchy potatoes, such as russets, can hold together well without gluten-based flours. These gnocchi have a delicate bite and pleasant mouth feel.
- Makes six servings
- Prep time: one hour
- Cook time: four minutes
Ingredients
- 2 pounds russet potatoes, washed
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 2 eggs
- Salt
Instructions
- Peel and steam the potatoes until fork tender.
- Push the potatoes through a ricer.
- Whisk the eggs and add them to the potatoes.
- Combine the flours and salt, then add them to the potato mixture. Work the dough until pliable.
- Wrap the dough in plastic and allow it to sit for 30 minutes to an hour.
- Divide the dough into quarters and roll each quarter out into long, thin ropes.
- Cut the ropes into bite-sized pieces.
- Freeze to save for later, or cook in boiling water for four minutes.
Gluten-Free Lasagna Noodles
Slice these noodles into long, wide shapes. The hearty texture and taste of the noodles stands up well to lasagna.
- Makes six servings
- Prep time: one hour
Ingredients
- 3/4 cup garbanzo bean flour
- 3/4 cup millet flour
- 3/4 cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 extra-large egg
- 3 egg yolks from extra-large eggs
- 1 to 2 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons water
Instructions
- Combine the dry ingredients in a food processor and pulse to combine.
- Whisk together the eggs and oil and gradually add to the food processor while it is mixing.
- Slowly add the water until the dough forms a slightly sticky ball.
- Roll the ball up and cover it with plastic. Let it rest for 30 minutes.
- Roll out the dough to the desired thickness and slice into noodles.
Tips for Success
Working with gluten-free flours can be tricky at first. Because gluten is a binder, the protein that helps hold everything together, you'll need to take a few extra steps. Try the following to help your pastas come out well:
- Work with room temperature ingredients, including the eggs.
- Don't over mix the dough - stop mixing as soon as a ball forms.
- Freeze your noodles for future cooking as soon as they are formed; otherwise cook them immediately to seal in their fresh flavor.
- Roll your noodles out as thin as possible, either by wrapping them in plastic to roll or using a pasta roller.
- Make sure to combine your noodles with gluten-free sauces; these pasta will stand up well to any flavor.
Enjoy Pasta Again
Preparing gluten-free pasta is an easy way to enjoy your favorite Italian dishes. With some simple substitutions, you can make your own delicious dishes. Your gluten intolerance won't stop you from savoring the pleasures of a plate of pasta anymore.
