Okay guys, I’m going to try to reign this is but I am soooo excited about this recipe. This is perfect… like exactly what I’ve been wanting.
It all starts with last year when my mom (best mom ever) gave me the pasta roller attachment for the KitchenAid stand mixer. I had already owned a hand crank one from back in the days when I was still a gluten eater but I made the mistake of washing it out with water which cemented all the gears together.
Some of you are laughing at me, others who’ve done the same are laughing with me…
Anyways… I’d been wanting to upgrade for a long time so the roller attachment had been on the Christmas list for a few years. Mostly because it’s kinda expensive. Well really expensive compared to the hand crank one I bought for $30.
So I vowed to learn to make the perfect fresh gluten free pasta that held together when cooked, tasted amazing and had the right texture when you ate it. And then I went on a low carb diet…
I’m not going to get into that other than I am back now! Eating all foods in moderation and feeling fantastic. So I have been playing with this pasta recipe trying to figure out what was going wrong when I was sitting at my desk at work and has a mini epiphany about what was going wrong. I came home, tried this new combination and knew it was exactly what I was after!
- 1.5 cups white rice flour
- ½ cup tapioca starch
- 1 tsp xanthan gum
- 4 eggs
- ⅛ tsp salt
- Whisk together the rice flour, tapioca, salt and xanthan gum
- Add the eggs and mix together until it comes together
- Turn out onto a counter that is well dusted with rice flour and knead a few times until you get a smooth dough
- Divide into 4 and work with one piece at a time rolling out by hand or in a pasta roller starting from the widest setting. I stopped on 5 (8 being the thinnest).
- Cut to the length you want and then pass through the fettuccine or spaghetti cutter
- Dust the pieces with rice flour and set aside on a pan until you are ready to cook them
- When ready to cook, add pasta to a large pot of boiling salted water for about 5 minutes or until done (floats)
This dough can also be used to make ravioli and other stuffed pasta
Can I substitute something for the white rice flour?
You can use brown rice flour instead. I find brown rice flour very hard on my stomach and rarely use it but these can be safely exchanged in any recipe I’ve ever tested.
Can I substitute something for the tapioca starch?
I believe you can use arrowroot flour/starch instead. Tapioca and arrowroot are both starches that imitate “gluten” by giving the pasta a chewier texture and holding the dough together. I have successfully made gf pasta without the starch (just use 2 cups rice flour) but I would recommend adding an extra 1/4 tsp xanthan gum so it doesn’t fall apart when you try to roll it out.
Can I substitute something for the xanthan gum?
Unfortunately I have no experience with guar gum but I know a lot of people exchange them. Hopefully someone can comment on the amount of guar gum you would use instead.
Can I substitute something for the eggs?
I would recommend using oil (olive, coconut etc) or water in its place. This is a very normal substitution in traditional pasta. I can tell you that using water creates a very bland pasta though.
Keep in mind that the egg is also there to help bind everything together so your finished pasta may be a little more delicate. If you sub out the eggs you could also try adding a