If you are looking for a food that will teach you how to cook than look no further than gluten free pasta. When my mother and I worked on this recipe for the first time it took us about 50 tries before we got something that we liked. We were obsessive about perfecting the recipe and there are so many packaged pastas out there that we were just about to give up and just say let’s buy the pasta instead.
We started out by trying a variety of different flours. Bean flour was our favorite and had the best texture for the doe. We refined it with guar gum which made the dough last longer and you could put the pasta into a bag and store in in the fridge for a few weeks or even months.
Most of the time the pasta would come on oily, or it would crumble apart in a few seconds or it just didn’t taste like pasta. The effort I put into perfecting this was a lot and to make things worse my pasta machine was giving me a headache as well. When the pasta crumbles apart it doesn’t go to well in the pasta machine. It has to have exactly the right consistency.
Several days after failing and almost giving up on my gluten free pasta I read an old cookbook called ICE. The chef is an Italian man who specializes in making pastas. I was in awe of how he could get such perfect pasta with the same ingredients I was using, so I figured I must be doing something wrong. What I figured out was that the eggs I was using might be the problem. So, I went on an adventure to find as many different eggs as I could find.
My friend raises chickens on an organic farm, so I went over there and grabbed about 20 to use for my test. They were some fat chickens and seemed happy, so I thought the eggs would work well. TO my surprise the pasta turned out perfect!
The eggs! I removed the guar gum which was used as a preservative because I wanted to make my own brand of pasta and put it in a nice package. This made it taste even better.
I began making one dish after another of my great homemade gluten free pasta for my family and friends. They couldn’t get enough of it and I even got a contract with a big noodle company to share my secret recipe.
The recipe I used I will share here but make no mistake there is no secret to this recipe other than hard work, trial and error and testing your mistakes to see if you can make it better.
Generally you need 3 parts of flour to 2 parts egg. Now, the egg and the flow make all the difference. There are so many gluten free flours out there that it can be hard to choose one. Just pick whichever one you like and go with it.
I tried over and over to make this pasta with nothing but eggs and flour and I think I made about 200 batches. Many of them turned out wonderfully and some of them turned out very poorly. The only secret to very good pasta is a little salt, eggs and flour and yet it’s so hard to make!
For a while I gave up on the pasta because I broke my pasta grinder, so I used the same recipe to make Pizza Dough. I found that this recipe makes wonderful pizza dough and I ended up making something like 16 pizzas with the recipe.
So, without further ado here is the recipe for the world famous Gluten Free Pasta:
- 8 ounces gluten free flour
- 1 tsp nutmeg
- 1 tsp salt
- 2 large eggs
- 3 egg yolks
- 2 Tbs Olive Oil – Extra Virgin
- 2 Tbs Water
I could probably write a book on all the different ways you can combine these ingredients and fail at making good pasta. TO be honest I just wanted to share my struggle in trying to make my homemade gluten free pasta.
Personally, I have given up trying to make this pasta because the dough never turns out how I want it to. I can’t understand but I think it has to do with the eggs. Once I get a new Pasta grinder I will get back at it and try again.