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Tried and True Recipe that uses a pasta machine
For those of you who may not be familiar with it, Xanthan Gum is used in dairy products and salad dressings as a thickening agent and stabilizer. It is also used to prevent ice crystals from forming in ice cream and provide a 'fat feel' in low or no-fat dairy products.
And yes, you need THAT much Xanthan Gum.
Ingredients |
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| ½ cup tapioca flour or sweet rice flour ½ cup cornstarch 1 cup potato starch or arrowroot 1 cup fine brown rice flour, more for rolling out ½ tsp salt 2 tbsp xanthan gum |
4 eggs or 1 cup FLAX GEL* *FLAX GEL: replace each egg with 1 tbsp flax meal + 3 tbsp hot water. (Let stand 10 minutes, stirring occasionally.) Use without straining. |
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Directions
- Measure dry ingredients into the bowl of a stand mixer.
- Blend, using the paddle.
- In a separate bowl, lightly beat together the eggs (or flax gel) and oil.
- With the mixer on low, slowly add eggs and oil mixture to the dry ingredients.
- Beat at medium speed for about 2 minutes. Dough should be soft — like play dough. If it’s too stiff, add water, one tablespoon at a time.
- Lightly dust the work surface with cornstarch.
- Divide the dough into 8 pieces and keep them covered with a damp tea towel or plastic wrap until you're ready.
- Working with one piece at a time, dust it with rice flour and flatten it.
- Pass it through the widest setting of a pasta machine.
- Fold the dough in half and continue the process until the dough begins to hold together and becomes smooth (5-6 passes). A light dusting with rice flour may be necessary if the dough is tacky.
- When the dough is smooth and holds together, decrease the thickness one notch at a time and roll through until desired thickness is achieved.
- Cut pasta into desired shapes or leave as sheets. Place pasta flat on a cookie sheet. If layering the pasta or cutting it into shapes, dust liberally with rice flour.
- Cover and refrigerate until ready to use.
- To cook the pasta, bring a large pot of lightly salted water to a boil.
- Drop the pasta into the boiling water and stir gently.
- Cook until al dente. Fresh pasta cooks quickly!
- When the pasta is done, drain and rinse under hot water.
- Toss with a little extra-virgin olive oil.
- Use immediately or cool and refrigerate for later use.
TIP: To make quick lasagna, layer sheets of uncooked pasta with gluten-free meat sauce and grated cheese or dairy-free cheese alternative. No need to cook lasagna noodles before assembling.