Jacqueline has given her permission to share her recipe right her in this post so you can find it at the bottom. If you want to see more of her recipes you can click on the book below and purchase it through Amazon.com. Also make sure you check out her video showing you exactly how to make this pasta. Thank you Jacqueline!
As I look to my pantry at the few items I buy that are processed, I have many boxes of pasta. It’s easy to grab a box and not think about it. But the taste of fresh made pasta is one that cannot be beat.
So I’m going to use the recipe found in Gluten-Free Italian cookbook written by Jacqueline Mallorca. Her recipe requires a food processor and a rolling pin plus plastic wrap. If you have those items and are interested in doing a little experimenting with me well then lets get started.
You’ll need brown rice flour, tapicoa starch, xanthan gum, salt, eggs, extra virgin olive oil and water. This recipe will make 1/2 pound of fresh pasta and serves 2. After the pasta is made and cut it only takes 2-3 minutes to cook and the good thing is you can make the pasta ahead of time and freeze it or keep it in the refrigerator. How impressive would that be for a dinner party to toss up a nice garlic and lemon sauce with maybe some seafood in it, toss your pasta into the water for 2-3 minutes and have an amazing meal. Hmm sounds like a good idea to me. Who wants to come for dinner?
I’d like for you to take a photo of your pasta with a note about your results and send it to me. Please let me know if I can share it in the follow up post to this one.
You know it’s always more fun to try something new with friends than on our own. So I hope you will join me over the next two weeks in creating your pasta. I think I’ll top my first batch with a traditional red sauce. How about you?
Oh, if you’re looking for the recipe I don’t post someone else’s recipe without their permission. Still waiting on Jacqueline’s so in the mean time if you email me, diane at glutenfreefoodcoach dot com, I’ll share the recipe with you for our test kitchen purposes. Also, please leave a comment here letting us know you’re going to give it a try so we can encourage each other along.
- 2/3 cup brown rice flour
- 1/3 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon extra virgin olive oil
- tablespoon water
- Combine the rice flour, tapioca flour, xanthan gum, and salt in a food processor, and process to mix. Combine the egg, yolk, olive oil, and 1 tablespoon water in a measuring jug and whisk to combine. With the motor running, pour the egg mixture over the flour and pulse until the dough forms into a rough ball. (If too dry, add a few drops of water; if too wet, add a little more rice flour.) Remove and pat together into a disk. Cut the dough in half and work with one half at a time.
- Place a ball of dough between 2 sheets of plastic wrap and roll into a very thin, even rectangle approximately 10 x 12 inches, turning it several times. (Italian cooks say you should be able to read newspaper headlines through rolled pasta dough.). Repeat with the remaining dough. If using immediately, peel off the top layer of plastic and cut into strips of desired width. (If refrigerating or freezing, leave the sheets inside the plastic wrap and cut later.) Peel the strips away from the bottom sheet of plastic and lay on a wooden board, so you can add them to the boiling water all at once.
- To cook: Bring 2 quarts of water to a rolling boil. Add 1 teaspoon salt and the pasta. Cook, stirring occasionally, until the pasta is al dente, 2 to 3 minutes. Drain and toss with butter and Parmesan cheese, or sauce of choice.
This fresh egg pasta should probably come with a warning. It’s addictive. The dough is easily mixed in a food processor, and after rolling it out between two sheets of plastic wrap, it can be cut into any width you choose: 1/4-inch wide strips for fettuccine, 1/2-inch to 3/4-inch wide for papperdelle, 2 inches wide for lasagna, or various shapes for ravioli. As with all fresh pasta, it cooks in just 2 or 3 minutes. The recipe is easy to double.
Diet (other): Gluten free
Number of servings (yield): 2
Culinary tradition: Italian
Microformatting by hRecipe.