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Wednesday, May 18, 2011

Gluten Free Homemade Pasta

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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