Before my daughters diagnosis, I used to make homemade pasta all the time. Probably 3-4 times a week. Once we found out about the gluten issue, I pretty much kissed making the homemade pasta goodbye. It was hardly fair. For us to have the fresh yummy pasta, while I served my daughter boxed pasta. I am determined to make it again from scratch for her. There really isn't anything like fresh homemade pasta. I also really enjoy making it. It is therapy for me. Thanks to Better Batter Gluten Free Flour I have now mastered making it from scratch again. I used to sift my own flour. I tried making pasta with it, and it never turned out right. This turned out amazing. I could never tell! I am so happy right now! I can make pasta again! Thank you Better Batter!!!
1 cup better batter gluten free all purpose flour
4 egg yolks
1/4 cup white wine
Add the flour to your kitchenaid mixer and make a well in the middle of the flour. Add the eggs and wine to the well.
With dough attachement mix and knead the dough until it forms a ball.
Seperate into batches and press through pasta roller or kitchen aid pasta roller in batches.
Put the flattened noodles on a lightly gluten free floured surface.
Trim the edges and then either use as lasagne noodles or process through pasta cutter or cut to desired size
Put cut noodles back onto floured surface until you are ready to serve.
Heat a large pan full of water to boiling and add 1 TBSP salt. Add noodles and boil for 2-3 minutes.
Strain and Serve:
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I'm so glad you created a pasta recipe that you love! I can't imagine going without it, my family really loves pasta, especially my son. Yay!
ReplyDeleteI have been gluten-free for years but have never had the guts to try making my own GF pasta - thanks for the boost of inspiration. It WILL happen!
ReplyDeleteSo cool! Hooray for GF homemade pasta! I'm impressed....
ReplyDeletecan these noodles be made with egg replacement?? Unfortunately I can't use eggs :(
ReplyDeleteBe well, lori
I have not worked with egg replacement but if it has the same consistency as eggs, then I do not see why not. You may have to add a little more or less flour depending on the texture.
ReplyDeleteCan you use something other than wine?
ReplyDeleteYes you can use apple cider vinegar
ReplyDeleteNo Better Batter GF Flour here. What else works?
ReplyDeletewww.betterbatter.org is where I get the better batter. I have found so far it is the best gluten free flour on the market.
ReplyDeleteIf you do not have better batter or the means to buy it, then you can mix your own flour. Here is a recipe for it: http://whatsfordinner-momwhatsfordinner.blogspot.com/search/label/Flour%20Recipes
What a great recipe. I'm always up to try gluten free dishes. We eat a lot of rice in my household being a curry addict. Thanks so much for stopping by and checking out my blog. I am enjoying my look at your blog too. :)
ReplyDeleteHi-- this looks great.
ReplyDelete(1) How long before cooking do you think I could make this? I am bringing some to my brother whom I only see at Thanksgiving. I think it would need to keep for at least 3 days, which is not a problem with regular home made pasta.
(2) I don't have a stand mixer. I either use my food processor or make by hand. Any suggestions?
Many thanks! My family is Italian and this will be a very special gift for my gluten-intolerant brother.
Happy Thanksgiving!
Diana
1. The pasta will keep for 3 days in an airtight container.
ReplyDelete2. do you have a hand mixer? Also you would need a pasta roller to roll it out. It is next to impossible to do it all by hand, but they do sell hand crank pasta rollers for pretty cheap. Rolling out the pasta by hand would take several hours. You can hand knead it, but rolling it thin enough could be a really hard challenge. Not impossible, just difficult. Or find a friend that has a pasta roller.
Thank you so much for the quick reply!
ReplyDeleteI do have a hand crank pasta roller. I was wondering about whether you suggest I use my food processor to mix the dough, or do it by hand.
And would you refrigerate the pasta if you are keeping it for 3 days in an airtight container? I was taught NOT to refrigerate it, by an Italian chef who taught me-- but that is for regular gluten-flour pasta, and maybe this is different.
Thanks much, Diana
If you have a hand mixer I would recommend that first to mix the dough, then do it by hand. You could start with a food processor though. But by hand is fine.
ReplyDeleteYes, you MUST refrigerate gluten free dough. I would recommend letting it come to room temperature before boiling it though. Let me know how it turns out!!
Also--which of your flour recipes would you use in the pasta recipe if you can't locate Better Batter--All Purpose or High Protein?
ReplyDelete" If you do not have better batter or the means to buy it, then you can mix your own flour. Here is a recipe for it: http://whatsfordinner-momwhatsfordinner.blogspot.com/search/label/Flour%20Recipes"
Definately allpurpose, but add xanthan gum or it will never stay together. Better Batter or Maninis works the best though
ReplyDeletewhat does the wine do?? I've never seen a homemade pasta made with wine, could I substitute anything else for it?
ReplyDeleteWhat does the wine do?? I've never seen a homemade pasta made with wine, could I substitute anything else for it?
ReplyDeleteThe wine adds flavor and acidity to the noodles. You can substitute olive oil instead if you are using an acidic sauce with them.
ReplyDeleteChristi Silbaugh
Freelance Food Writer
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