Recipe: Gluten Free Pasta Dough
Serves 4 | Prep Time 30 minutes | Resting Time: 30 minutes | Cooking Time 4 to 6 minutes
- 2 cups Bob’s Red Mill Gluten Free Baking Flour
- 2 tsp xantham gum
- 2 eggs (or 1/2 cup of water if making vegan)
- 1 tbsp vegetable oil
- 1 tbsp water if needed
- Whisk together the flour and the xantham gum.
- Mix the eggs in a large food processor. If making vegan replace the eggs with the 1/4 cup of water
- Add the flour mixture.
- Pulse the food processor until a dough comes together.
- The dough needs to remain elastic and supple. If the dough feels too dry adjust the consistency by adding a little bit of water at a time and pulsing again.
- Remove from the machine and knead by hand for a few minutes to ensure proper cohesion of the dough.
- Set aside to rest as the xantham gum needs some time to do its work
- If making extruded pasta: squirt a little bit of oil straight into the extrusion machine shaft, to help lubricate the process. Make little balls about one inch in diameter and feed them through the extrusion machine, using the appropriate dye for the desired pasta shape. Make sure to go slowly and wait until most of the previous ball has gone through the machine before feeding the next one
- If making sheet pasta run through the machine starting with the widest setting and continue to roll your pasta, changing the setting through the numbers until you have a long sheet of pasta
- Cut pasta to size and set aside on a baking tray lined with parchment paper until ready to use.
When using gluten free flour it is important, in general, to add some element that will bind the dough together. It is common to use xantham gum for this purpose.
I recently switched from Bob’s Red Mill All Purpose Gluten Free to their gluten free baking flour. All Purpose flour has a large amount of bean flour, and although it tastes good, a lot of people with gluten problems are also sensitive to beans.
Their baking flour comes premixed with some xantham gum, but I found it is not enough.
The addition of oil allows the dough to pass through the extruders without jamming it up.
It is also important to squirt some oil straight into the shaft of the extruder into the auger. This also ensures a smoother process without gunking up.
The bucatini you can make with this dough is surprisingly light. It looks heavy, almost like udon, but because it has a hole in the center, the pasta has a very interesting lightness.
The same pasta recipe can be used to produce different kinds of pasta, all of them delicious and varied, suitable for many different applications and sauces.
All of these pastas can be dried for a few days and used as needed.
While fresh egg pasta cooks almost immediately, these pastas need more time in the boiling water, about 8 to 9 minutes, in heavily salted water. It is traditional to pull them out of the boiling water while almost al dente, and then mix them with the corresponding sauce in a pan, with the addition of a little bit of the pasta water.
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