I never made noodles until I tried this recipe one night when we had no pasta in the house. I spent about 30 minutes in the kitchen and walked out with a bowl of hot noodles and wondered why I never had done it before. What I'm trying to say is that it was insanely easy. I've made them since then when I happened to have a different mix of flours, and they still turned out really well.
1/2 cup tapioca flour (I've used brown or white rice flour in place of tapioca with success)
1/2 cup cornstarch
3 tablespoons potato starch
3/4 teaspoon salt
4 1/2 teaspoons xanthan gum (this ingredient is an essential in a gluten free kitchen. It acts as a binder, in place of wheat gluten)
3 large eggs (or 4 or 5 egg whites)
1 1/2 tablespoons vegetable oil
1. In a medium bowl, combine flours, salt, and xanthan gum.
2. In a separate bowl, beat the eggs lightly and add the oil.
3. Pour the egg-oil liquid into the flour mixture and stir. This will feel much like pastry dough. Work the dough into a firm ball.
4. Knead for 1 or two minutes. I've done this step both with a stand mixer and by hand. The result is about the same, but I love getting my hands into the dough.
5. Place the ball of dough on a potato or corn starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**. I usually break the dough into 4 balls, and each ball rolls out to about 10"x15". This dough is tough and, when almost transparent, will still handle well.
6. Cut into desired shape. For fettuccine and spaghetti, slice very thin strips. For a noodle casserole, make slightly wider noodles. If using for lasagne, cut into 1 1/2-by-4-inch rectangles. I don't worry about cutting them exactly straight so you can always tell they're homemade.
7. To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces. (Or add them directly to your chicken noodle soup, beef and noodles, etc.) They will float and stiffen as they are cooking. Check that the noodles are done to your liking.
To save the noodles, I'm sure they could be either dried or frozen, but they never last that long around here. They do hold up well as leftovers.
That's all for this week. See you next Saturday --courtney
1/2 cup tapioca flour (I've used brown or white rice flour in place of tapioca with success)
1/2 cup cornstarch
3 tablespoons potato starch
3/4 teaspoon salt
4 1/2 teaspoons xanthan gum (this ingredient is an essential in a gluten free kitchen. It acts as a binder, in place of wheat gluten)
3 large eggs (or 4 or 5 egg whites)
1 1/2 tablespoons vegetable oil
1. In a medium bowl, combine flours, salt, and xanthan gum.
2. In a separate bowl, beat the eggs lightly and add the oil.
3. Pour the egg-oil liquid into the flour mixture and stir. This will feel much like pastry dough. Work the dough into a firm ball.
4. Knead for 1 or two minutes. I've done this step both with a stand mixer and by hand. The result is about the same, but I love getting my hands into the dough.
5. Place the ball of dough on a potato or corn starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**. I usually break the dough into 4 balls, and each ball rolls out to about 10"x15". This dough is tough and, when almost transparent, will still handle well.
6. Cut into desired shape. For fettuccine and spaghetti, slice very thin strips. For a noodle casserole, make slightly wider noodles. If using for lasagne, cut into 1 1/2-by-4-inch rectangles. I don't worry about cutting them exactly straight so you can always tell they're homemade.
7. To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces. (Or add them directly to your chicken noodle soup, beef and noodles, etc.) They will float and stiffen as they are cooking. Check that the noodles are done to your liking.
To save the noodles, I'm sure they could be either dried or frozen, but they never last that long around here. They do hold up well as leftovers.
That's all for this week. See you next Saturday --courtney
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