Great Gluten Free Pasta Challenge

UPDATE:

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.

Mangia

Diane

Recipe: Fresh Rice Flour Egg Pasta by Jacqueline Mallorca

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Quick Notes

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.

30 Responses to Great Gluten Free Pasta Challenge

  1. carrie March 30, 2010 at 11:00 am #

    Hi Diane! I've made GF pasta several times and it's never come out poorly!! It's actually one of the easier things to make gf (i think!) I would love to try this recipe! Please email it to me: gingerlemongirl (at) gmail.com I can't wait to join you in your challenge and I'll definitely blog about the experience!

    • Diane March 30, 2010 at 7:13 pm #

      Ginger Lemon Girl- So glad to hear that. I can't wait to give it a try. Check back on the post I've added the recipe and a video from the author of the cookbook. I can't wait to see your pasta!

  2. Iris March 30, 2010 at 2:33 pm #

    What a fun idea! I've never made fresh pasta! I hope I can find the time to do this…will definitely send you pics if I do.

    • Diane March 30, 2010 at 7:15 pm #

      Iris- I used to have a pasta machine eons ago and way before I was gluten free. Can't wait to give it a try and I can't wait to see your pasta!

  3. gfe--gluten free eas March 31, 2010 at 8:38 am #

    As I already shared with you, I'm ready for the pasta challenge. I have another recipe I planned to use from Pete and Kelli's book. Artisanal Gluten-Free Cookbook, but I'll take a look to see how these differ. :-) Not sure if I'll get to this in the next few days, but maybe … Mr. GFE sure loves pasta. I think he'll consider me more of a goddess than ever (LOL) if I make it for him.

    Shirley

    • Diane April 1, 2010 at 10:35 am #

      Shirley- I can't wait to hear about your pasta and what Mr. GFE thinks too.

  4. gfe--gluten free easily April 4, 2010 at 10:14 pm #

    Diane, I did it! You can read and see photos here: http://glutenfreeeasily.com/adopt-a-gf-blogger-ngnp/ Mr. GFE didn’t get any, but my girlfriends and I loved it. :-) It was incredibly easy. I’ll definitely be making it again. I used a combo of brown rice flour, white rice flour, cornstarch, xanthan gum, salt, and eggs. But, the recipe had called for sorghum flour, brown rice flour, potato starch, potato flour, xanthan gum, salt, and eggs. I’m thinking you can sub sorghum flour for brown rice flour in the recipe you’ve shared.

    Shirley

    • Diane April 7, 2010 at 12:18 pm #

      Shirley- Your pasta looks amazing. I can't wait to get rolling this Saturday.

  5. Julie April 5, 2010 at 7:24 am #

    this looks yummy.. my child is on no eggs.. would it still turn out okay?? hmmm…

    • Diane April 7, 2010 at 12:17 pm #

      Julie- I'm not sure it would work without the eggs. Go to the author's website and there is a place where you can contact her. Ask her and see what you get. She's really nice and responsive.

  6. karen lambert April 7, 2010 at 6:34 am #

    Hi,

    help please! pasta tasted like pasta. Problem I had was getting the pasta thin enough. When I did get it thin, it stuck to the plastic!

    Karen.

    • Diane April 7, 2010 at 12:07 pm #

      Karen- I've not made mine yet so I don't have much more info. First make sure you watch the video. Also, make sure you sprinkle the dough with the gf flour and that should help keep it from sticking to the plastic. So are you saying it tasted good, like the pasta you used to eat?

  7. karen lambert April 8, 2010 at 6:50 am #

    Hi diane,

    yes, the pasta tasted real!! I've eaten some awful GF pasta. I've gotta get practising rolling! thanks for a great site.

    Karen.

  8. Maggie April 8, 2010 at 9:08 am #

    This actually looks easy and I can only imagine how good it must taste! Thanks for posting this. I'm going to feature it on my Friday Finds post for this week (along with a link to Shirley's)! And as soon as I can I am definitely going to try to make it. Thanks so much!

    • Diane April 12, 2010 at 4:59 pm #

      Maggie- Thank you!

  9. karen lambert April 9, 2010 at 5:00 am #

    I've got it!! the pasta needed to be dryer and let it sit without salt for an hour in the fridge. I've been diagnosed 6 years and your site is the first to actually have recipes that taste good! Again, thanks!!

    Karen.

    • Diane April 12, 2010 at 5:17 pm #

      Karen- Thank you for sharing your tips. I'm going to make sure I let mine rest too. I'm so glad you are enjoying the blog. Thank you.

  10. Donna S. March 14, 2011 at 4:49 pm #

    Thank you so much for putting so time into this! I am very new at GF recipes and can't wait to try your pasta! :)

  11. Jo Thompson April 8, 2012 at 5:10 pm #

    This recipe looks awesome. Has anyone tried putting it into a pasta machine to let it cut out the pasta?

  12. Diane April 2, 2010 at 5:53 am #

    Jennifer- SO great to hear you created gluten free pasta and no tomato pasta sauce. That is a great resource for those who cannot eat night shades. Great idea! There was one year when I couldn't eat them either and this would have been a welcomed recipe. I managed to make a sauce from roasted red peppers. Thank you for sharing!

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