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 A LIFESAVER 

GLUTEN-FREE RECIPE OF THE MONTH

PASTA!

I have been making a lot of homemade pasta this month.  While it may sound daunting, 

homemade noodle can be a quick, easy and delicious homemade treat.  Try it! - Cory

Makes enough for one big pot of chicken noodle soup.

INGREDIENTS

 

1 1/4 cup gluten-free flour blend (most kinds work well)

1/2 teaspoons xanthan gum

1/2 teaspoon salt

2 eggs

1 tablespoon olive oil

1 tablespoon water

 Flour Blend option
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup sorghum flour
1/4 cup brown rice flour


  1.  Blend together flour, xanthan gum and salt.
  2. In a separate bowl mix eggs, oil, and water.
  3. Add wet ingredients to dry ingredients.  Blend until a ball is formed.  Dough should stick together but not stick to your hands.  Add water or sweet rice flour as necessary to achieve a workable ball.
  4. Roll dough into a thin rectangle.  Fold into quarters.  Flatten and repeat three times.
  5. On the last roll, slice pasta into desired shapes.  Allow to dry on a wire rack for 2-3 hours.
To Cook: Cook pasta in boiling water for 4-6 minutes, depending on pasta thickness.  Drain and enjoy!

HINT: Do not freeze!  The noodles work best when fresh and can fall apart once frozen.

**As always double-check ALL ingredients to ensure they are GLUTEN-FREE!

 

 



 A LIFESAVER