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Homemade Gluten Free Pasta

by Karen on July 5th, 2011

 

Gluten Free Pasta Dough

In 1997 we packed up our Atlas Pasta Machine.

It was a sad day indeed, we knew we would not need it since our son was diagnosed with Celiac Disease and a few years later so was our daughter. We had attempted GF pasta with the recipes of the day and it was a gummy mess.  Today we have discovered healthy gluten free flours such as millet, teff, pure buckwheat, quinoa, amaranth, and sorghum that allow for a higher quality pasta.  And we also now know that a recipe should have no more than 30% of a starchy flour (such as cornstarch, tapioca starch, potato starch) for best results.

About a year ago my daughter and I spent the day with Shauna, The Gluten Free Girl. Imagine my surprise seeing the same Atlas machine attached to her kitchen counter looking as though it was achieving daily use!

Even though we were baking pizza together she made us a lunch of homemade pasta and she gave me the recipe.  I stashed the recipe in my notebook and took it out for the first time this past weekend to help me in my ratio rally quest. (I must admit the entire year I was too lazy to make pasta from her generous gift of the recipe.)

The Gluten Free Ratio Rally always inspires me to dig a little deeper and put forth some energy. The rally is a group of GF bloggers who have joined together to test recipes based on a sample ratio and then share our trials and success.

Gluten Free Fresh Pasta

Hand roll the dough first to use in pasta machine.

I am happy to report that I have finally had success with homemade gluten free pasta.

And the amazing thing is I had success on the first go round!
(with a little help from my man, he is the real cook in the house)

However, one of the wonderful things about fresh semolina pasta is its’  lightness and delicate nature.  I am not fully there yet but I will be soon with this recipe as I take it through a few more spins.  When I reach nirvana….. I will add updates to this post but go for this recipe now and enjoy fresh pasta goodness.

I will make this for lunch and serve  it with a little butter and a sprinkle of truffle salt for pure satisfaction.

Pasta machine will stay on the counter now for easy access and USE.

My goal was to use a true Italian recipe for the pasta.  My husband played Husky football years ago with Dan Eernissee and his wonderful wife Amy is the real deal. An excellent cook from a long line of wonderful Italian cooks.  Her family recipe for pasta  is one kilo of flour for every dozen eggs.

I bet you have a kilo of flour at your house!

So I had to do a little adjusting and I had to take into account the unique elements of our flours. Basically Amy’s recipe is a 1:1 ratio of flour to egg (1 cup flour to one egg) but that doesn’t really work with our flours.  Everyone else in the rally started from a 3:2 ratio so the comparison will be interesting.

Here is where I am at right now:

Homemade Gluten Free Pasta

98g millet or 3/4 cups
33 g potato starch  or 1/4 cup
2 g guar gum or 1 teaspoon
1/2 g xanthan gum or 1/4 teaspoon
1 whole egg
1 egg white
4 g olive oil or 2 teaspoons
For cooking pasta:  4 g of kosher salt or 2 heaping teaspoons

Bring a pot of water to boil.

In the bowl of a stand mixer sift flours together with gums. Make a well in the flour and add eggs and oil.  Using the paddle attachment run mixer on medium speed for about 3 minutes until a soft dough forms. (you can also mix dough by hand but the stand mixer is quite fast).

Roll out dough between two sheets of parchment paper. With the pasta machine dial set at one pass the dough through the sheet pasta side. Pass it through again at the number two setting.  And then pass it through the machine to cut into fettucine.  (if you are rolling the dough by hand do so between two sheets of parchment and roll as thin as you possibly can prior to cutting into noodles).

gluten free pasta atlas machine

gluten free fettucine 1:1.5 ratio flour to egg

Put two heaping teaspoons of kosher salt into boiling water.

Cook pasta in boiling water for 5 minutes until slightly al dente.

Drain and serve with some butter and a little truffle oil or truffle salt.

Here is what I am going to try next:

1. After reading other ratio rally ideas I am going to swap out the egg white for an egg yolk.

2. To achieve a lighter pasta (though this is quite good now) I am going to weigh a little bit of each whole grain flour that I have to see which one is lightest and I will use that instead of the millet.  I chose millet first because it is a favorite of mine and it is the least expensive of the healthier flours.  I also chose to use just two flours to keep ingredients to a minimum.

3. Once I find the lighter flour I will be making ravioli and celebrating.  I haven’t had good ravioli since Adriattica closed way back when.

4. I may also try a 20 minute dough rest covered with a damp kitchen towel.

Stay tuned……

Here are other GFree Rally participants Jenn Cuisine is our master this month:

Brooke from B & the Boy! made Ravioli w/strawberry filling and chocolate berry sauce
Caneel from Mama Me Gluten Free made Multi-grain fettuccine
Charissa from Zest Bakery made Linguini with smoked salmon and creamy vodka sauce
Erin from The Sensitive Epicure made Ravioli w/ shrimp, spinach, mushrooms, & cheese filling in browned butter
Gretchen from Kumquat made Vegetable lasagna
Jean of Gluten Free Doctor Recipes made Gluten free fettuccine
Jenn from Jenn Cuisine made Tagliatelle with smoked salmon, peas and parmesan
Lisa from Gluten Free Canteen made Lokshen kugel
Karen from Cooking Gluten Free made Homemade gluten free pasta
Mary Fran from Frannycakes made Pasta with pink vodka sauce
Meaghan from The Wicked Good Vegan made Vegan gluten-free homemade pasta, in creamy artichoke tagliatelle
Meg from Gluten-Free Boulangerie made Fettuccine with sun-dried tomatoes
Pete and Kelli from No Gluten, No Problem made Tortellini
Silvana from Silvana’s Kitchen made Lemon-poppy pasta with tomato, corn and basil
Tara from A Baking Life made Fazzoletti with wild mushrooms and spring onions
TR from No One Likes Crumbley Cookies made Tomato basil pork raviolis

Be sure to join us next month, when Kate from Gluten Free Gobsmacked will be challenging us to make cake!

20 Comments
  1. It looks like your pasta turned out great! I loved reading it from the perspective of someone who actually did make gluten pasta before going GF since I had never attempted it either way until now. Thanks for informative post!

  2. Gorgeous gorgeous pasta, and glad your pasta machine will be getting use again!

  3. i’m happy to hear of a recommended pasta machine! seems i need to add it to my christmas list. your pasta looks perfect… and glad, too, that the rally pushes us to try new things in good company.

  4. We’ve got that same pasta machine! Works great, doesn’t it? I was so happy last year to pull it out from storage when I first started making gf pasta. Great looking pasta! I’m betting you’ll love it even more with an extra egg yolk!

  5. Diane permalink

    It your family is not dairy free, and you want an extra special treat, try your fettucini with Alfredo sauce – VERY EASY recipe from my old Fannie Farmer cookbook! 1 stick butter, melted; 1 cup heavy cream, warmed; at least 3/4 cup grated fresh Parm (I like to use Reggiano, but any will work). Warm your serving dish by letting it sit full of hot water while the pasta cooks. Drain the pasta well, empty the bowl. Place the hot pasta in the bowl, and then stir in the other ingredients, blending until the cheese is mostly melted. Salt and pepper to taste. Excellent!

  6. Busily finding that pasta machine on amazon to add to my wish list. :) What gorgeous pasta.

  7. For certain this must be tried!
    As I suffer from hashimoto’s disease it is better for me to eat gluten free. And because I love pasta I’ll try your recipe the next free weekend I have. Thank you for the inspiration, sometime is pretty hard to think out of the gluten world around

  8. emily permalink

    Would love to know if you have tried any of these variations in the recipe! So happy to have found this recipe. I tried one and it just broke and broke and…. broke.

    I’m also dying to make ravioli :-)

  9. Karen permalink

    i have not yet had the time but look forward to trying some of our rally pasta recipes this winter.

  10. RobinM permalink

    Your pasta looks just like my ex-mother-in-law’s homemade gluten pasta! I have been really craving a nice homemade pasta–thanks for the recipe and the info about ratios.

  11. Laurie B permalink

    Wow, finally found a GF pasta recipe. Thank you thank you thank you!

  12. Karen permalink

    it is still not yet perfect but we enjoyed!

  13. belenda permalink

    How old are these posts? I’m desperately hoping to find a good pasta recipe. I will never use white or wheat flour again which is so sad because my life has evolved around my perfection in baking artisan breads, cakes and homemade pasta dishes. have I hooked up to the right blog that has others like me???? LOL Is this pasta perfected yet?

  14. Karen permalink

    Belenda,
    I feel like my pasta recipe needs more work. There are other recipes in the ratio rally post that might be good choices. You may have to try a few to find the best fit for your taste.
    Please let me know what you discover along the way!
    Karen

  15. Tracy permalink

    Maybe it is just me, but this recipe did not work for me :(. My pasta kept breaking and I could not get it to be smooth and beautiful as the picture shows…

  16. Karen permalink

    Tracy,
    I did mention in the post that I still have some work to do on this recipe as it was my first attempt. Gluten free croissants and pasta that really taste and behave like their wheat counterparts are still quite elusive but this recipe is a good place to start with some suggestions at the end of the post on improvements to make. I believe that when we did the ratio rally I was intriqued with Pete & Kelli’s recipe and also Erin’s. You might give those recipes a try.
    Karen

  17. Elena permalink

    Does anyone have a recipe to use in an electric pasta machine? I just bought a Philips electric pasta machine in hopes of making home made past for two of my seven grandchildren who are celiac. The others enjoy my pastas but these two little ones have not been able to taste homemade pasta…thanks in advance

    Elena Adovasio

  18. Karen permalink

    Hi Elena,
    I have never owned an electric pasta machine. This recipe works with the hand crank version. Pasta is tricky go slow and if the dough is too sticky add more flour

Trackbacks & Pingbacks

  1. Gluten-Free Ratio Rally – Gluten-Free Fettuccini
  2. Gluten-Free Lemon-Poppy Seed Pasta with Tomato, Corn and Basil | Silvana's Kitchen

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