New Mum’s Food Adventures

The secret is boiling hot water. That’s it. The amount of water recommended plus an extra 100mils if needed. You pour in slowly and look for a shaggy dough small balls look. If it comes out too dry, run the mixing again with a teaspoon of water at a time.

Ingredients are simple enough

• All purpose gluten free flour. I used Aldi brand White Mill gluten free plain flour.
• Pinch of salt or none. It’s optional
• 1-2 teaspoons of xanthum gum. 1 teaspoon under 300 grams 2 teaspoons for 300-500 grams flour (substitute with 3 tablespoons tapioca flour but it won’t be as strong as xanthum gum)
• Optional but you can add a tablespoon of oil
• Boiling hot freshly boiled water

I use a Philips pasta maker. It weighs my flour in grams as I pour it in. I use the plain setting measure my dry then press the liquids button and I add on up to an extra 100 mils. I don’t always use all the extra but I find I need the extra liquid. As it mixes you slowly pour for 2 seconds and rest a few seconds and pour for another two and watch as the dough forms. You can always reset if too dry. You want a shaggy dough or to see small balls of dough. Then it should extrude just fine. If it’s too moist it will come out to fast. I personally am unbothered if it comes out too quickly and squiggly looking. Because of the xanthum gum and hot water effecting the starches, the dough should be strong enough for making noodles as long as your forearm without breaking. Below are my results. I am freezing some for later.

When you have extracted your noodles place onto floured surface and sprinkle some more over top. One you have extracted every bit you can, make sure your water is set to a rolling boil. The noodles will float when cooked properly. Drain and place into cold water. Let rest in cold water until ready to use. Add ice cubes if needed. The cold noodles will not expand or soften in cold water. You should end up with something like this.

These fresh gluten free noodles are strong enough to twirl on a fork without breaking into ten million pieces. they stay long for a while and if chilled after cooking they don’t swell up rapidly either. Overall it’s much better fresh.

Compared to using a manual pasta maker, these are better. They’re better because the dough is so sticky. If it was that sticky with a manual pasta maker then it would be very fragile. You can do egg but you might find you need more egg than water and it might be brittle still. The hot water method for gluten free works best.