New Mum’s Food Adventures

I haven’t made gluten free pasta or noodles in a long time but what’s available in dried form tends not to hold shape and isn’t as pleasurable to easy. It makes you miss regular pasta and noodles. So the other night I made some specifically for making a Lasagna and with the left overs I made some noodles and fettuccine. I found with my mixture I needed to laminate it a few times and it solved the issue of it being to fragile. Next time I will add a bit of psyllium husk for strength.

I used these amounts but the water is an approximation:

400

• 400 grams plain all purpose gluten free flour
• 4 eggs. That’s one egg per 100 grams flour
• 5 grams xanthum gum
• 50 grams of arrowroot powder. I probably could have made that double
• 200 mils water plus extra pending climate and flour absorbancy
• 30 tablespoons of preferred oil. I used olive

Mix ingredients until dough is well combine and so dense it’s to hard to work. Dough should no longer be sticky. Add extra oil if necessary to reduce stickiness. When dough is nice and dense and tough let sit for a minimum of 30 minutes. It will loosen up and become pliable. If it becomes to pliable you can put it in the fridge or simply roll it out and fold it and roll a few times. Be sure to flour each side well before rolling and between every roll. I used a manual pasta maker and it didn’t take very long to make. A few pasta sheets were a little misshapen but I just turned them back into a ball flattened and added flour before rolling through the machine. I would the. Fold and roll until nice. Then made some noodles and fettuccine pasta. The chewiness was very much like regular noodles or pasta and bland enough to not notice it was gluten free. If I improve the recipe I will make a post. They are easy to store and dry out. I think freezing then would be the best option for storage simply because they can be very fragile.