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Gluten Free Pasta Dough


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5 from 1 review

Description

A silky smooth gluten free pasta dough that can be used to make any fresh pasta shape from pappardelle to ravioli.


Ingredients

400g gluten free flour

280g eggs

2 tsp xanthan gum (there is no sub for this)

1 tbsp olive oil

Pinch of salt


Instructions

Making the dough (PLEASE read all the notes and refer to the photos above!)

1. Combine the flour, xanthan gum and salt in a bowl and mix throughly to incorporate evenly.

2. Weigh out the eggs by placing a bowl on the scales and cracking each egg into the bowl until you get to the right amount. It was around 5 eggs for me.

3. When you have cracked in four and you think five might be too much then mix an egg into a cup then dribble it in to get up to the right amount. It will just depend on the size of the eggs you have, they vary in weight a lot that is why I am so specific about them.

4. Tip the flour into a food processor and add the eggs and olive oil. Blend until it starts to form a solid clump it shouldn't take longer than 10 seconds or so. It won't form a perfect ball.

5. Tip it out onto the bench and squeeze it together into a ball and knead for 3 - 4 mins. The key thing to know is that it won't ever be a smooth dough ball like a regular pasta dough so don't stress! After 3 - 4 mins wrap in plastic wrap and rest for 10 mins.

6. NOTE: One of my tests with a different flour the dough was SO much stickier so if it is sticking to the bench when you are kneading then it needs more flour. You can't go too wrong here so sprinkle the dough with a teaspoon of flour and keep kneading, adding more flour as you go until it no longer sticks to the bench. Just be patient and keep adding a sprinkle to the dough until it doesn't feel tacky. Don't stress about it being perfect. It shouldn't feel dry and it shouldn't feel sticky or tacky so just somewhere in between.

7. Once it has rested give it another knead for two mins then wrap it up tightly again and rest for 30 mins. When you rest a regular pasta dough you do so to allow the gluten to relax. You might think resting this dough is unnecessary but I found it made it easier to work with.

8. Once rested divide the dough into four pieces, working with one quarter at a time and keeping the rest tightly wrapped.

Rolling the dough (again, please refer to all the photos above!)

1. If you just passed the dough ball through your pasta roller like normal you'll probably find it will crumble, tear and have holes in it. I find doing some of the work with a rolling pin helps this tremendously.

2. Squeeze the quarter of dough into a round ball. Flatten with the heel of your hand on a wooden chopping board.

3. Roll it out with a rolling pin, rotating it 90 degrees every few rolls and flipping it over every so often. Roll it out until it is 0.5cm.

4. I know it is a bit wasteful but I trim the sides which can be crumbly and make it into more of a rectangle shape as pictured. I trim the sides throughout the process.

5. Lightly dust with flour and pass it through the roller at it's widest setting. Fold it in half width wise and roll it with a rolling pin up and down and side to side just to get the layers sticking.

6. Dust with flour and roll back through at the widest setting.

7. Repeat that process twice more. When you have folded it in half for the third time, take it through all the settings, dusting in between if you need. Stop at setting four on the marcato.

8. Fold the sheet into three (or just judge how wide you need to fold it to fit through the width of the machine). Rolling pin it back and forth, side to side again.

9. Trim any crumbling sides off.

10. Take it back through setting two then back through until you reach five. I tend to stop at five for GF pasta dough, any thinner and I think it becomes too easy to tear.

11.You should have a nice smooth sheet of pasta to use however you wish!

Notes

  • The weight of the eggs is WITHOUT shells.
  • Prep Time: 1 hour
  • Category: Pasta Doughs
  • Method: Bench Top
  • Cuisine: Italian