gluten free pasta
- 2 1/2 cups all purpose gluten free flour with xanthan gum we used GF Jules - affiliate link
- 4 eggs
- 2 egg yolks
- Pasta machine: we use the Marcato Atlas 150 with 9 settings
- On a pastry mat, add flour and create a volcano shape with the flour on outside and empty center.
- Crack eggs directly into the center and whisk. Then slowly whisk flour into the egg mixture until it starting to form a dough.
- Using your hands knead dough for 10 minutes, dough will be stiff. There may be leftover flour. The texture you're aiming for a little gummy, a little stiff, but not sticky (you do not want it sticking to hands, or it won't go through the machine)
- Form dough into a ball, wrap in plastic wrap and let it rest for 30 minutes.
- Cut the dough into 4 pieces. Keep 3 pieces wrapped in plastic so they don't dry out and one piece at a time, roll to 1/8 of an inch thick.
- Using a pasta machine (we use the Marcato Atlas 150, with 9 settings), starting at the lowest setting (0) roll it through the machine 1-2 times, then raise the setting to 1, roll it through the machine 1-2 times, raise to 2, and roll once, raise 3 an roll once. At this point the dough will be quite long and the edges will not be "clean".
- Fold dough into thirds and using a rolling pin, roll again to about the 1/8 an inch. This helps smooth out the pasta and squares the edges.
- Put through the pasta machine on lowest the setting -- it should go through lowest setting with some ease. If not, roll it thinner.
- Repeat as above, working lowest to highest, rolling dough through the machine once at each setting until about setting 5. NOTE: When rolling the dough through the machine, do not let the edges touch the end of the machine.
- It's thin enough when you can see your fingers through it. For us, it's thin enough at setting 5, for another machine it may be different.
- Cut it to the length you want
- Put it through the pasta machine to cut it into the shape you want -- we use the fettuccine attachment.
- Then gently toss shaped pasta together with a little flour so it doesn't stick together.
- Can be cooked fresh or dry overnight and cook it dried.
- For fresh cook 2-3 minutes, or until al dente (tender but firm)
- for dry cook 4-5 minutes, or until al dente (tender but firm)
- TIP: Reserve some pasta water before draining so that you can mix up the pasta and sauce with extra water as needed. We usually mix it up in the pot that the pasta was cooked in, then serve into bowls. (My son also adds in some butter and olive oil when he mixes the sauce and pasta in the pot.. it tastes just like the restaurants, only better!)
- Serve with your favorite tomato sauce. Enjoy!