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Gluten Free Pasta from Croquet Creative on Vimeo.
The machine-formed pasta featured in this video was made from a recipe that was shared with Chef Sabrina by GlutenFreeGirl, Shauna Ahern.
Tagliatelle di Mais
For the pasta dough:
2/3 Cup Corn Flour
2/3 Cup Potato STARCH (not Potato Flour)
2/3 Cup Sweet Rice Flour (I found mine in the Asian Foods section of my grocery)
3 TBS Xanthan Gum
4 Eggs (room temp)
1/2 Tsp Salt
1 TBS Olive Oil
> Combine dry ingredients in large mixing bowl
> Make a well in the flour mixture and drop in the eggs
> Whisk eggs with a fork, gradually pulling in the flour mixture from the borders
> Continue whisking with a fork until dough is stiff enough to work with your hands
> Knead the dough and gradually work into a ball
> NOTE: dough will be quite stiff, unlike softer products containing gluten
> Let the dough rest for 10 min before proceeding
> Roll out dough using a rolling pin or your pasta machine
> Cut the pasta with tagliatelle blade on your machine or with a sharp knife
> Drop into gently boiling water and simmer for about 3 minutes
> Fresh pasta will NOT be al dente
> Serve with your favorite sauce and enjoy!
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