Gluten-free pasta
- Ailsa Burt
Save recipe
Serves 4 - 6
Easy
Prep: 20 mins
Cook: 2 mins - 3 mins
plus resting
A star rating of 2.4 out of 5.3 ratingsRate
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Make your own gluten-free pasta to combine with your favourite sauces. Wholemeal or pulse flours give the tagliatelle some bite and character
Dairy-free
Gluten-free
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Ingredients
Units:
MetricUS
-
120g gram (chickpea) flour or 160g buckwheat flour
plus extra for dusting
-
210g potato starch
(or 160g if using buckwheat flour)
-
22g psyllium husk powder
(see tip below)
-
4g fine salt
-
4 medium eggs
(about 215g), plus 4 egg yolks (about 80g)
-
2 tsp olive oil
-
coarse flour
for dusting (such as rice, buckwheat or maize)
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Method
-
step 1
Combine the flour, potato starch, psyllium husk and salt in a bowl using a whisk. Make a well in the middle and add the eggs, egg yolks and olive oil. Beat the egg using a fork, incorporating the flour mixture as you do, until the mixture is too stiff to whisk easily. Mash everything together until you have a shaggy dough. Scrape any sticky bits off the fork and use your hands to knead the dough briefly, just until any remaining loose flour has been picked up.
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step 2
Put the dough on a clean surface. If it's really sticky, put in a waxed cloth or small, lidded container for 30 mins-1 hr. Gluten-free flours don’t have stretch, so it will feel more like tacky plasticine. To knead, press down on the dough using the heel of your hand and roll up into a sausage, then turn it 90 degrees and repeat until smooth.
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step 3
Cut the dough into four pieces, then cover three with a dampened tea towel. Roll the remaining piece of dough into a ball, then dust the surface liberally with flour and roll the ball of dough out until it is almost as long as your rolling pin is wide, but no more.
-
step 4
Making sure the surface is still well-floured, turn the dough 90 degrees and, starting from the centre, roll away from you until the pasta is as thin as possible without puckering along the edges. Turn and repeat with the other end of the piece. Try to keep the shape as a long strip, but focus most on achieving an even thickness. Slide the finished dough strip onto a chopping board and cover with the a damp cloth. Repeat with the remaining dough pieces.
-
step 5
Bring a large pan of salted water to the boil. Dust one of the pasta sheets with flour, then cut into 5-6mm wide strips. Gently shake the strips out to separate, then cover with a damp cloth and set aside. Repeat with the other sheets of pasta.
-
step 6
Drop half the tagliatelle into the pan of boiling salted water and gently stir once. Cook for 2-3 mins – the thinner you rolled it out, the quicker it will cook. Remember that it won’t be quite as al dente as wheat pasta is when ready. Pull the tagliatelle out of the pan using tongs and coat in your favourite pasta sauce to serve. Repeat with the remaining tagliatelle.
Recipe tips
Psyllium husk Gut-friendly psyllium husk gives this pasta stretch by binding the water in the egg; however, not all psyllium is created equal. When sourcing psyllium husk, look for powder that is pale cream in colour and 99 per cent purity. Lower purity and darker powders will make a gummy pasta that won’t roll out well. If you can only find whole husks, grind these in a coffee grinder or high-powered blender until fine and leave the pasta to rest for a few hours before rolling, as it will be a little stickier until the psyllium has hydrated fully. To substitute xanthan gum for psyllium husk, use 11g xanthan gum and add a little more starch if the dough is sticky.
Rolling by machine If you'd like to roll this out using a pasta machine, make sure the surface is well dusted with flour at all times. Rather than feed a lump of dough into the machine, roll it out a little first and feed the strip through the machine on the largest setting. For straight edges, fold and feed through again a couple of times before reducing the setting to make the pasta sheet thinner.
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A star rating of 2.4 out of 5.3 ratings
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