Make Gluten Free Pasta From Scratch
Gluten free muli flour 25 1/8(714g)
whole eggs 2 ea
Egg yolks 2 ea
Water 936ml 1 qt
Making Gluten Free Pasta From Scratch
- Measure out all ingredients
- Set up kitchen aid with hook attachment
- Crack your eggs into your kitchen aid
- Add your flour to the kitchen aid
- Turn on at speed three
- Add water slowly, until the dough has caught all the flour
- Stop kitchen aid and push down when hook isn’t grab anything to mix flour.
- Once hook can’t catch anything anymore, and all the dry ingredients are there stop the kitchen aid
- Pull out dough of bowl and knead it by hand ( watch video how I knead the gluten free pasta)
- Once well-mixed wrap with plastic wrap and let it rest in the fridge
For a pasta dish click here for recipe ( Will be out on Wednesday night on September 2nd)
The feeling of the dough is not like normal Pasta at the raw form
It’s sort of like working with shortbread dough or sugar dough that breaks very easily. Where normal pasta is more stretchy because it has gluten holding it together (binder)
Do I roll it out like normal pasta?
No, You have to think about it like pizza, submerged in Gluten Free flour then roll it like in my video
Can I use a pasta machine?
No, I wouldn’t suggest that, since the dough is very brittle and since all pasta makers have it rolling down which gravity will pull it down. Your best bet is a sheeter or just rolling out on a board like I did.
Can I use other Gluten Free flour products instead of the one brand you used?
It’s hard to say. If you tell me the brand I can test it out for you and see what’s the differences with the flour. Maybe their ratio is different and might not be the same texture as mine where you can’t tell a difference from normal pasta.
Why your recipe?
I only will give you the best! I refuse to give crap product. Ask chef’s I have worked for and with I am not afraid to share my opinion. I do this for the customer I want you to be happy that’s what matter to me.
I live in a hot country, and your area is much colder will I have to adjust the water?
Yes! Based on humidity and temperature recipes in, all doughs change in other places. If it’s hot in your area, you might have to add more water just look at my video for the texture and try to get the same result from there.
It’s winter, and it’s snowing in my area do I have to add less water?
Yes! You might, just add it bit by bit until it grabs everything in the bowl of the kitchen aid
Doing this for large covers
You have to do this on a sheeter; this will cut heaps of time and labor as I said before I wouldn’t suggest a pasta machine it’s too brittle of a dough.