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The Best Homemade Gluten Free Pasta

Pastas and Pizzas
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I love pasta! It's such a quick, easy meal that always seems to hit the spot. Enjoying pasta has not been a problem for us, as there are quite a few fantastic gluten free packaged pastas out there that taste really good. My personal favourites in the United States, are the Trader Joe’s Brown Rice Penne and the Tinkyada Organic Brown Rice Pasta. In Australia, I'm partial to the Orgran rice and corn pasta. For me, they most closely resemble the flavour and texture of traditional wheat pasta.

However, I have always been a firm believer that food should not just satisfy hunger and flavour needs; but should also be as nutritionally dense as possible. These pre-packaged gluten free pastas are fantastic for convenience. But as far as nutritional value is concerned (they are good for Vitamin B) they don’t get a rating in my humble opinion. When I made this home made gluten free pasta with Rachel Van Den Bosch I finally found a happy solution. This home made gluten free pasta is absolutely phenomenal, and strikes a perfect balance between form, function, taste, and nutritional density. Rachel uses a wonderful combination of fibrous and starchy gluten free flours that are protein and vitamin rich. So this pasta recipe packs a double punch. It is gluten free, dairy free, nut free and soy free. 

As an added bonus, I got to experience the joys of home made gluten free pasta making. It is so much fun and the effort makes any pasta meal a lot more satisfying. You will just need a traditional alloy pasta roller that you clamp to the bench top. They are relatively inexpensive, and very easy to use. Having lived in Melbourne, where there is such a large traditional Italian population, I had never taken the time to make a lot of home made pasta, as there was an abundant supply of quality wheat pastas available for purchase at any of the local Italian food larders and restaurants.

But fresh gluten free pastas were not widely available; and when they were, they tended to be very expensive. Rachel’s gluten free pasta recipe was the answer to my gluten free pasta prayers. I have been enjoying her inspired recipe without compromise since. This recipe is so quick and easy; and as they say, “Once you start from scratch, there is no going back”. We haven’t cooked a pot of pre-packaged gluten free pasta since. Our friends have also taken up the home-made pasta making challenge after tasting this pasta. We've been having gluten free pasta parties, where everyone brings a pasta sauce recipe of their choice, and we make the pasta together. Gotta love a communal effort! Furthermore, this pasta is so incredibly delicious, you will want to double, triple, or quadruple the recipe and save some for later. Trust me! You can freeze or dry this pasta for later use.

To dry: just hang pieces over a dish or clothes rack, and once dried, put into plastic bags ready to enjoy! If you're freezing – par-cook in boiling water for about 2 minutes, and then immediately rinse in cold icy water. Drizzle with a little bit of olive oil to prevent sticking, and freeze in a zip lock bag. We use a Foodsaver that preserves the pasta even longer and prevents freezer burn. When it is time to defrost, don’t thaw before cooking. Just put the frozen pasta in some boiling water, and cook for about 3-5 minutes. How quick and easy is that?

If you are looking for a fabulous gluten free pasta recipe this one is a winner!

Imagine coming home after a hard day at work, or activities with the kids, and having delicious, home made gluten free pasta ready in less than 10 minutes.

“Fasta Gluten Free Pasta” anyone?

Home Made Gluten Free Pasta

The Best Homemade Gluten Free Pasta

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  • 1/3 cup white cornflour
  • 1/3 cup tapioca flour or potato starch
  • 1/3 cup garbanzo bean flour, buckwheat flour, or millet flour
  • 1 tsp xanthan
  • 1 tsp fine Celtic sea salt
  • 2 whole organic eggs
  • 1 Tbsp cold pressed olive oil
  • 1-2 extra Tbsp filtered water if needed
  1. Sift the flours, xanthan and salt into a food processor, and mix until well combined.
  2. I have found that the combination of cornflour, garbanzo bean and tapioca flour works well. However, my husband finds it too rich. He prefers millet flour. Play around, and you will find the combination that works the best for you.
  3. Mix all of the wet ingredients in a bowl and then gradually pour into the food processor. Gently pulse the food processor until the mixture resembles a breadcrumb consistency.
  4. Always add the liquid gradually. It is always wise to hold back about a third of the liquid in order to achieve the right consistency. There are flours of different qualities; and your dough will have a different personality each time you make it.
  5. It is easier to add more liquid, than add the right quantity and mix of flours.
  6. Empty mixture onto a lightly floured bench (white rice flour works well) and gently knead until you get a smooth, elastic dough.
  7. Cut the dough into rectangular mounds a little smaller than the width of your pasta roller so it will be easy to put through the pasta machine.
  8. Cover each mound with plastic cling wrap, and allow the dough to rest at room temperature for at least 20 minutes.
  9. Take each mound and roll out with a rolling pin, and then put through your pasta machine to make your desired pasta shape – fettuccini, linguini etc
  10. Make sure you keep flouring your roller, bench top, and plate so the pasta does not stick and glue together.
  11. Cook in salted boiling water.

Your cooking time will depend on how thinly you have shaped your pasta.

Just like traditional wheat pasta – fresh pasta requires a lot less cooking time than dried pasta.

But to give you a rough guide – fettuccini should take about 3-4 minutes, whereas a much thinner linguini will only take about 1-2 minutes.

Mix with your favorite sauce and devour!

Published here with permission from Rachel Van Den Bosch.

Tip: the best way to clean your blender

After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage. 
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water. 
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.

I have always wanted to try making my own Gluten Free pasta. This looks pretty easy. Thanks! I will let you know how i go! PS…Love your blog!

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Thanks Annabelle. I appreciate the kind words. Definitely make this pasta. It is amazing.

thanks for sharing this wonderful recipe, i love reading your blog!!  about the ingredients,  the dry ingredients were measured in cups, and i noticed every recipe there is a measurement converter, but no cups into grams were provided, therefore, how much is 1/3 cup of flours equivalent to grams?  Thanks

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Hey Elizabeth,
I am sorry about that.
1/3 cup flour is approximately 40 gms.
I hope this helps :)
Enjoy. This pasta is AMAZING!

Can I sub corn starch for the potato starch?

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Hey Marsha
You can use corn starch, but the recipe shouldn’t be more than 30% white cornflour. Try tapioca or a glutinous rice flour to blend it out a bit and you should be good to go!

Do you have to use the xanthan? What is it for?

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You can use guar gum if you like, in place of the xanthan. It helps to get a great elastic texture to the dough. You can also try Dr Jean Layton’s “pixie dust” in this recipe. That mixture is FABULOUS for replacing gums in GF recipes. You can find that recipe at Gluten Free Doctor.

hey I work at a gluten free restaurant and love the pasta recipe. I’m doing a final capstone for my culinary degree and would love to do a pasta dish for one of my courses, but they are not to happy about me seeing their recipe. so I was just curious would add white rice flour and potato flour equally would mess up the texture

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SO sorry I didn’t get to you about this sooner. I have had technical difficulties with my site and the comments. I hope your degree went well. Rice Flour and Potato Flour are both very starchy. So, I find a blend of protein-rich flours and starchy flours yields the best results.

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