Homemade gluten-free pasta from scratch in ten minutes! Rice-free! Amazing!!!
Servings: 1batch of pasta - about 12 ounces
Author: Valerie Mates
125gquinoa flour or garbanzo flour
2or 3 grams xanthan gum
Water - see recipe for amount
Optional: 1 egg
Optional coloring: 1 tablespoon of cookedcooled, pureed beet, or a mixture of water and pureed greens (for greens, either cooked or raw is fine)
Put the flour, tapioca starch, and xanthan gum into the machine.
If you are coloring the pasta with pureed veggies, blend the cooled veggie very thoroughly in a blender, because you don't want any bits of it to clog up the pasta machine. If you think there might be bits that are too big, you can run the puree through a strainer. I like to make extra vegetable puree and store it in the freezer, pressed flat in a ziplock bag with the air pressed out, so that I can break off pieces and defrost them to use in other future recipes.
If you are using an egg and/or pureed vegetables, put that in a measuring cup, and then add enough water to reach the 125 ml mark if you are using quinoa flour, or the 110 ml mark if you are using garbanzo flour. Note that if your vegetable puree is foamy, your liquid measurement will be more accurate if you weigh out 125 grams of liquid (or 110 grams of liquid for garbanzo flour) instead of measuring in the cup.
If you are using an egg, use a fork to mix up the contents of the measuring cup so that it will be able to fit through the holes in the lid of the machine.
Set up the pasta machine according to the manufacturer's directions. Start the machine on the regular cycle, then right away slowly pour the liquid into the holes in the lid of the machine while it mixes the dough.
The mixture in the machine should look like slightly damp pieces of flour. If it looks like totally dry flour, add a tiny bit of extra water. If it looks like dough, it is too wet. It should look slightly worryingly dry, but not totally powdery.
The machine will mix the ingredients, then start extruding the pasta.
The first couple of inches of pasta usually comes out too dry. You can pause the machine, open the lid, and put those first pieces back in for re-mixing.
Meanwhile, boil some water. When the pasta is made and the water is boiling, put the pasta into the water and cook it until it starts floating, plus a minute or two beyond that.
Drain and serve. Yum!