Gluten free pasta. Fresh pasta, not the dried stuff you buy in the grocery store. Nope, this is the real thing. And guess what? It is a really easy thing to make. Do not be intimidated by the thought of fresh pasta. If you can roll out sugar cookies, you can make pasta.
I am heading off to Sante Fe for a week, so this is a short post. I cannot wait to eat there. Fresh corn tortillas, many different varieties of chilis. To me, it is a mecca of gluten free foods to be eaten and enjoyed. I am taking a couple of cooking classes while I am there and will share what I learn on further posts.
Enjoy the pasta!
Recipe: Gluten Free Pasta Dough
1 ½ cups sweet rice flour
½ cup tapioca starch
1 tsp xanthan gum
¼ tsp salt
Combine all dry ingredients in a stand mixer and incorporate well.
Add eggs one at a time on low until a smooth dough forms and pulls away from sides of bowl.
Remove dough from bowl. Cover your dough with a damp towel to ensure it does not dry out.
Prepare your counter by sprinkling tapioca starch on your work surface as well as dusting your rolling pin with starch.
Roll out dough onto counter, try to get as thin as possible-adding more starch as you go so that the dough does not stick to your rolling pin.
Slice pasta with a knife.
Add pasta in batches to a large boiling, salted pasta pot. Fresh pasta only takes minutes to cook so watch closely.
This pasta was so tasty on its own that I served it with just fresh butter and Parmesan cheese.
It was delicious and my son had seconds.