GLUTEN FREE PASTA
Tips from my experience:
- Don’t be afraid to use a little more water as needed to bring the dough together and make it workable.
- Roll the dough out into rectangles with a rolling pan first, on a floured surface, then begin to work it into the pasta maker.
- I found that starting on the 5th setting of the pasta making, then once on each lower setting until I reach 2 made was perfect – thin and lanky yet held its structure when cooked.
- Because gluten free flours are more absorbent than regular, it only needs about 1 1/2 minutes in boiling water to fully cook. Make sure to rinse with warm water, as this helps remove some of the starches ,which if left on do make the pasta gummy.
3/4 cup/90 g arrowroot starch (can substitute cornstarch, which is what I did because I had it on hand)
1/2 cup/60 g tapioca flour
1/2 cup/80 g sweet rice flour
1/4 cup/49 g millet flour
3 tablespoons whey protein, or 3/4 cup (53 g) non-fat dry milk powder (I used Organic Valley milk powder because whey protein is quite expensive)
1 tablespoon guar gum
1 teaspoon xanthan gum
1/2 teaspoon fine salt
3 large eggs
3-4 tablespoons (44-60 mL) water
Measure out the arrowroot starch, tapioca flour, sweet rice flour, millet flour, whey protein, guar gum, xanthan gum and salt and put in the bowl of a stand mixer or a food processor (which is what I used). In a large measuring cup, stir the eggs with the water and add to the dry ingredients. Mix on low until the dough starts to come together in chunks. Turn off the mixer and press the chunks together a couple of times to form a stiff dough. Turn up the mixer speed and beat for two minutes. In the processor, the machine will start to labor when the dough is getting stiff, so take the dough out and knead it manually.
Divide the dough in 4-ounce portions, wrap the portions you are not using with plastic wrap, and either roll out with a rolling pin on the counter or in the pasta rolling machine. Make lasagna sheets or cut into noodles.
Cook the noodles in salted boiling water for 1 1/2 to 2 minutes, then test. They should be tender but firm, just a little softer than al dente dried pasta. Drain and rinse well with warm water if using warm, or cold if using cold, and serve immediately.