Eric and Rich came over tonight for pasta lessons: they taught me how to make gluten free pasta. It was delicious. Who’d have thought? Here are some photos, and the recipe. Well worth another shot.
Recipe for gluten-free pasta
1/2 c tapioca flour
1/2 c cours starch
1/2 c potato starch
4 1/2 t xantham gum powder
3 large eggs
1 1/2 T olive oil
1 t salt
Mix tapioca flour, potato starch, corn starch and xantham gum powder in a large bowl.
Whisk eggs, olive oil and salt in a small bowl, then combine with dry ingredients until a dough forms.
Knead the dough by hand 10 minutes or so, adding water as needed such that it becomes smooth.
Form into balls, wrap in plastic and let rest for about 15 minutes. Roll as you would regular pasta.
We served the pasta with a few of my favorite simple sauces: saffron zucchine and a red sauce with shaved fennel, onion, anchovy and red pepper. Both were delicious, of course.
Rich says there is no “right” way to make gluten free pasta, and that everyone seems to have their own secret recipe to make it well. He got this recipe from a cooking class he attended in April. I’m getting the pasta dreams again …
Wegmans and Whole Foods sell xantham gum and potato starch (Bob’s Red Mill brand); for tapioca flour, head to H-Mart, or order online from Barry Farm at www.barryfarm.com/thickeners.htm.