I’ve been working through a post about WHY we eat and cook the way we do…but it’s not quite *there* yet. So, until it is, just know, my recipes will be gluten free, or how to make them gluten free… And usually, easy. I really enjoy cooking, but mainly only have time for easy. And I want to share recipes that other people would actually use- within the amount of time a normal parent has to get dinner going and on the table! That being said, I’m going to share 2 noodle recipes. Each are good, easy…and gluten free. Hubbyman even made the noodles yesterday!
Version 1 (from Gluten Free Italian)
- 2/3 cup brown rice flour *
- 1/3 cup tapioca starch (plus extra if needed)
- 1/2 tsp xantham gum
- 1/2 tsp fine sea salt
- 1 lg egg
- 1 lg egg yoke
- 1 tbs extra virgin olive oil, plus 1 tsp for cooking the pasta
- 1 tbs water
Combine the rice flour, tapioca starch, xantham gum, and salt in food processor and process to mix. Combine the egg, egg yoke, and olive oil, and water in a small bowl, and whisk.
With motor running, pour the egg mixture over the flour and pulse until the dough forms into a rough ball. (If it’s too wet to roll out, add about 1 tbs tapioca starch; if it’s too dry, add a few drops of water.)
Turn out, crumbs and all, and pat together into a disk. Cut the dough in half and work with one half at a time. Enclose the other one in plastic wrap. Place the ball of dough between two sheets of plastic wrap and roll into a very thin, even rectangle approximately 10×12 inches, turning the sheet of dough several times. Repeat with 2nd ball of dough.
If using immediately, peel off plastic, and cut into strips of desired width. Lay strips on clean kitchen towel and let dry slightly, for about 10 minutes. If freezing the dough, leave the sheets inside the plastic wrap and cut later.
to cook: bring 2 quarts of water to a rolling boil. Add 1 tsp of salt and the pasta. Stir occasionally, until pasta is al dente, about 2 minutes. Drain and toss with butter and Parmesan (3 tbs butter and 2 oz Parm), or sauce of choice.
*Italian cooks say you should be able to read a newspaper through it- hubbyman says then put a light behind it! We used white rice flour instead of brown, because it’s what we had! And no food processor, because it was less to clean! We also doubled the recipe and rolled out the two extra sheets and froze. They thaw in about the time it takes water to boil. This time we used it in a pasta salad and it was so good!
Version 2: (my version)
- 1/2 cup tapioca flour
- 1/2 cup corn starch
- 3 tbs potato starch
- 3/4 tsp salt
- 4 1/2 tsp xantham gum
- 1 1/2 tbs vegetable oil
- 3 eggs
Mix dry ingredients together. In separate bowl beat eggs oil, then mix with dry ingredients. Work dough into a firm ball, kneading for 2 minutes. Roll out as thin as possible (using potato starch instead of flour to prevent sticking). Cut in size/shape desired.
Salt boiling water with 1 tbs oil and add noodles.
*these ones came out very thick. I’m not sure if it was because I didn’t roll them thin enough or just how the noodle is. (my first attempt at pasta and my only try with this recipe) Would make excellent noodle for soup! (reminds me a lot of traditional chicken noodle soup noodles) And they were so, so, SO yummy!