Whether you are making wheat or gluten-free pasta, spending a day in the kitchen shouldn't frighten you. Creating your own healthy alternative to store-bought noodles can be a joy.
Eating without gluten seemed pretty bleak before we discovered a good pasta alternative. And there was a resounding "hurrah!" around the kitchen table when I set down a dish of homemade gluten-free linguine, better than any we had purchased so far.
I'll be honest. It wasn't easy, but eventually I found a great recipe for guidance. With a few tweaks and a relaxing afternoon in the kitchen creating pasta, our main weeknight staple was back on the menu.
One of the best sources I've found for pasta - and pretty much anything gluten-free - is Gluten-free Girl and the Chef, who've tirelessly tested recipe after recipe to come up with the best homemade gluten-free pasta.
I've followed their lead here, but I've made a few changes, mostly personal preference on taste and consistency.
What I like about this recipe is that I can double it and make enough pasta for 4-5 meals. We eat a meal of fresh linguine one night, and then I dry out and freeze what's left in batches for 2-4 people.
It's good for 3-4 months frozen, but it's definitely best fresh!
Homemade Gluten-free Pasta
- 3 oz. garbanzo bean flour
- 4 oz. GF buckwheat flour
- 3 oz. potato starch
- 1 tsp. psyllium husk powder
- ½ tsp. ground nutmeg - freshly grated is the best!
- 1 tsp. sea salt
- 1 tsp. white pepper
- 3 large eggs
- 3 egg yolks
- 2 tbs. extra-virgin olive oil
- 1 tbs. water
Mix your flours, psyllium, nutmeg, salt and pepper into the bowl of a food processor. Pulse a few times to blend them together.
Crack your eggs into a separate bowl and whisk for about 30 seconds.
Place the lid on the food processor and pulse while adding the eggs.
Once incorporated, add your oil and water, a little at a time. You'll want the dough curdy, not too damp and not to dry.
If it's too damp, add a little buckwheat flour until the dough turns into tiny balls – the curdy stage.
If it's too dry, add a little oil and water.
Once it starts to come into a ball, remove and shape.
Wrap in plastic wrap or a cotton cloth and let rest for 20-30 minutes.
After the dough has rested, cut your pasta into four sections and roll out each one individually.
Roll out your dough on a clean, floured surface. You can add some flour to each side to keep it from sticking. Use whatever flour you like - gluten-free, of course. I used some extra buckwheat.
You'll want it pretty thin, almost paper thin, then cut into strips for linguine or wide strips for lasagna. I take the leftovers from the sides and save them for dishes like Chicken Noodle Soup.
To get a paper-thin consistency, keep rotating and flipping your dough to make sure it's rolled out evenly.
After you've cut your noodles, let them dry out for about 30-45 minutes.
*If you have a pasta machine, follow the instructions just like any other pasta dough.
To serve fresh, boil noodles for 2-3 minutes and top with your favorite sauce.
To save for later, follow the drying instructions, then store in airtight containers and freeze.
Pesto recipe for pasta shown:
Dandelion and Southern Pecan Pesto
- 1 cup pecans
- 4 cloves fresh garlic
- ¼ cup + ½ cup olive oil
- 1 cup fresh dandelion greens (these were foraged from my yard)
- ½ cup fresh basil
- 1 tsp. sea salt
- 1 tsp. fresh cracked pepper
Add all ingredients to a food processor and pulse until you've got a smooth paste.
Move to a medium-sized bowl and add the other ¼ cup of olive oil, salt and pepper, mixing well.
Heat on medium-low in a sauté pan until garlic sears slightly then pour over pasta.
Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the "Oprah Winfrey Show" and has appeared on Food Network's "The Best Of..." Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.
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