*For some reason, I wrote this recipe post years ago but never published it. Might as well throw it out there now!*
Pasta is just one of the food worlds gifts to all. When I went GF 10 years ago, it was something that I learned to do without, much to my chagrin. So here is my answer to the GF pasta situation…
GLUTEN FREE QUINOA PASTA
C Snow – Fraiche Kitchen
½ c tapioca flour
½ c quinoa flour + extra for rolling
1 Tbs corn flour
1 ½ tsp xanthum gum
1 tsp kosher salt
1 tsp olive oil
- Combine all flours and xanthum gum on a board. Create a well in the center.
- Break eggs into the well. Add olive oil and salt to eggs. Using your fingers or a fork, mix the eggs and gradually incorporate flour.
- Using a bench scraper, incorporate the flour from the outside of the well, keeping the sides of the well intact while the mixture forms a shaggy dough.
- When the dough becomes shaggy, use your hands to begin kneading it. Add more quinoa flour as necessary to achieve a smooth dough. You do not want it to be sticky textured. If you can push your finger into the dough and remove it without being coated, then you have added enough flour.
- If the dough is too dry, add water, teaspoonful at a time.
- When the dough is ready, cut into 2 sections. (Rule of thumb is to cut into as many sections as you have eggs in the dough.) Wrap tightly in plastic and allow to rest for 30 minutes.
- Press dough into a rectangle and somewhat flatten. Start with pasta machine at widest setting and move dough through the rollers. Fold into 1/3’s between each pass through the rollers on the first / widest setting. Dust with flour as necessary. It usually takes about 3 times with the first setting until dough achieves a smooth texture. Do not fold dough again when moving on to the next setting.
- Continue until you reach the desired thinness of the dough. It should be somewhat translucent.
- Cut dough as desired.
Cooking: Bring large pot of salted water to a full & rapid boil. Boil pasta approx. 4 – 5 minutes. Strain & serve.
Note: When calculating portions, general rule of thumb is 1 egg person. The quantity of flour can fluctuate depending on humidity in the air / kitchen, and the type of flour and milling process. Some grains have more or less absorption depending upon time of year grown & harvested, conditions during milling, etc.