Pasta is usually made with Tipo ’00’ flour [yeah – not heard of it either!] but apparently this type of flour is unsuitable for us coeliacs as it has a HUGE gluten content! So that scratches that off the list! Could you make pasta without using that type of flour?
I’d been wanting to make my own gluten free pasta for a long time, yet assumed it was ‘dead hard’, as you needed a pasta machine to even make the stuff and the right flour too!
I could have got myself a pasta machine, but which student in the right mind would fork out money on a piece of kitchen equipment that’s gonna collect dust in the back of your utensils cupboard?! However, if you’re adamant that a pasta machine would be a worth while investment, then I recommend Argos’s £17.99 pasta machine, but if you aren’t blessed with the chance of having one – help is at hand! I made gluten free pasta WITHOUT a pasta machine and it came out tasting glorious!
If you didn’t think that was possible, [I didn’t either] then take inspiration from the old ladies in Italy who have been making home made pasta for years, without a pasta machine! [This probably explains their muscularly, toned arms!]. So with that in mind, and deciding to use gluten free plain flour instead of Tipo flour, I thought I’d attempt to make my own gluten free pasta!
Check it out!
I actually made it, and although my arms feel like they could drop off and the kitchen may look like a flour bomb exploded all over it, I actually found the whole process quite easy to make! Just remember to ALWAYS dust flour on your rolling pin and surface when rolling out your dough [it’s super sticky!] and also remember that the dough is very stiff and ‘dry’, this too is completely normal for gluten free pasta dough.
- 1 medium eggs
- 140g gluten free plain flour [I used Doves as this contains Xanthan Gum]
- A pinch of salt
- In a clean bowl, add the flour, one egg, salt and mix together with a fork
- Keep stirring until the mixture resembles course breadcrumbs
- With clean hands, mix together the ‘breadcrumbs’ until you form a dough ball and all the ‘breadcrumbs’ are combined
- On a floured surface, knead the dough until it becomes quite stiff
- Cover the dough ball in cling film, or if you’re cling film less [ like I was] use a damp tea towel and wrap up tightly – leave covered for up to an hour
- After an hour as passed, cut the ball in half with a sharp knife
- Really dust the clean surface with flour and with a rolling pin, roll the dough out as thinly as possible! [This may take some time and I highly recommend that after every roll, dust the rolling pin, surface and rolled dough with flour]
- Once you have rolled the dough out, trim the edges neatly with a knife
- With the same knife, gently cut strips of pasta from the dough [you don’t have to be neat and you certainly don’t need them all looking the same – mine was horrendously mismatched, just remember, practice makes perfect!]
- Once you have cut your dough, bring a pan of salt water to the boil, add your pasta and cook for 2 minutes
- Drain and add a knob of butter [this is optional, but I like it]
- Now run around impressing people with your gluten free pasta making skills!