New Mum’s Food Adventures

So for anyone wanting measurements I used 350 grams YesYouCan plain gluten free flour measured weight in the Philips pasta maker and 5 grams xanthum gum which was a teaspoon with approximately just under 3/4 cup of hot water. Humidity on the day and in the chamber will effect the dough. Don’t go by amount of water go by texture. Should be a crumbly shaggy dough. Unfortunately I don’t have an image but the official Philips sight Q&A does which is what helped me make pasta that works.

I succeeded! A friend of mine linked me a gluten free noodle made in a Philips electric pasta maker and the advice given was to use boiling water. In my previous post I mentioned why I was hesitant. I used hot water. I have a breville coffee machine and the hot water from it is hot but not boiling so it was perfect. If you were to try this I would let freshly boiled water sit for 10minutes first. I do not have an accurate measurement of water. I used just under 3/4 of a metric cup. I read a post on the offical Philips website that you had to aim for a specific texture. So I did. I poured the water very slowly. I needed nearly double the recommended water. The added humidity from the boiled water added to the moisture in the dough and I was able to extract just about all of it.

Before I got less than 1/4 of the dough to work but knowing these two key important things 1 hot water 2 a crumbly bread dough like texture, I was finally able to get a full dinners worth of spaghetti, plus enough for leftovers. It also wasn’t sticky or dry. I read another blog post while researching to not that’s right, not dust it. So I didn’t. The pasta once cooked was not slimy and the sauce stuck. It was fantastic.

None of them stuck to each other. But you do have to stir it to prevent sticking. However it did stick to the bottom of my pot a little bit but all pasta sticks in the pot I chose. It’s no fault of the dough.

I know it doesn’t look like the sauce stuck well. But it did. I had not mixed it in much or well at this point in the image. My husband who is the one with Celiac and our toddler, my husband said he didn’t realise how much he missed spaghetti and loved the texture of the thicker noodle. I think this was the udon attachment or the fettuccine one. I can’t remember as I lost the identifier I had. Our toddler however has a severe aversion and screamed at the sight of the pasta. He still, though young, has memory that pasta = pain. Daddy and baby got diagnosed at the same time so there’s been a learning curve and strict changes. I have tried many flours for pasta. Some good and some absolutely awful but a good thick noodle or pasta that isn’t too thick that twirls on a fork has been quite a task. This is one of the best and strongest. The thicker the pasta or noodle the stronger it is but so far YesYouCan and Well & Good have made the best pasta but YesYouCan is the only store bought gluten free flour in Australia that has worked properly in my Philips pasta maker so far. The other flours if I got the texture right, they wouldn’t extract no matter what. YesYouCan is the clear winner. The only area YesYouCan has let me down is puff pastry. It just refuses to get any layers whatsoever.