Today I'm working from home because the streets are one big sheet of ice. This is one of the most brutal winters I can remember, but it's also one of my favorites. It's Monday morning and I'm propped up in bed after a post-freezing-run hot shower (Seriously, it was cold--the inside of my nose froze and hardened. So weird!). The dogs are snuggled against my legs, and there's a hot cup of coffee on the nightstand to my right. I'm checking work email and researching recipes for the week and feeling perfectly content in this warm, happy place.
The kitchen has been another happy place for me lately. I'm seriously LOVING trying all of these new gluten free recipes and modifying old recipes to work (and taste FANTASTIC) for our new lifestyle. We've eaten homecooked-from-scratch meals for breakfast, lunch, and dinner every day for five and a half days now, and it has been WONDERFUL.
Speaking of fantastic food, I mentioned in our honeymoon post that we ate THE BEST PASTA EVER in Portland. We've been dreaming of making our own pasta from scratch since then, and after getting the pasta maker I asked for from Daniel's parents for Christmas, we made it happen! And it was SO GOOD.
Don't think for one minute you gluten/dairy allergy sufferers have to give up soft, yummy pasta--and (even though we used one) you don't even need a pasta machine to make this at home!
Homemade Gluten Free Pasta
Ingredients:
3 ounces garbanzo-fava flour
3 ounces millet flour
3 ounces potato starch
1 teaspoon psyllium husk powder
1 pinch ground nutmeg
1 teaspoon kosher salt1 extra-large egg
3 egg yolks from extra-large eggs
1 to 2 tablespoons extra-virgin olive oil
1 to 2 tablespoons water
If you're using a mixer:
Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine and aerate the flours.
Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the mixer for 10 to 15 seconds, then look at the dough. If the dough has formed crumbs that look like dry cheese curds, you’'re done. If they are a little too dry, add the remaining olive oil, then mix, look and add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.
Turn out onto a dry, clean surface.
If you're making the dough by hand:
Combine the flours, psyllium powder, nutmeg, and salt in a bowl. Whisk them together for a few moments to combine and aerate the flours.
Pile the flours into a small mound on a clean, dry surface and make a well in the center.
Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Using a fork, rubber spatula or your fingers, stir the liquids gently, bringing in a bit of flour from the outside walls with each turn. When most of the egg mixture is blended with the flour, bring the rest of the flour into the middle with your hands. If it feels too dry —(flour flaking off the ball of dough) — add the remaining olive oil, then water. If the dough feels too wet, add another tablespoon of flour.
Knead the dough for a few moments by pushing forward on the ball of dough with your hand, then folding the ball back on itself toward you. Rotate the dough and repeat until the dough feels smooth.
Once you have your ball of dough (whether you made it with the food processor or by hand) wrap it in plastic wrap and let it sit for 30 minutes at room temperature.
Pour any one of the flours on your work surface. Cut the ball of dough into four equal pieces. Roll out the dough until it is as thin as it will go.
If you're making the noodles by hand, use a knife to cut the pasta into noodles of your desired thickness. Move the noodles onto a plate and cover them with a damp cloth as you finish the other noodles.
If you have a pasta machine, roll out the ball of dough into an oval about three inches long. Put the pasta through the rollers, starting at the first setting, then moving up until the dough is as thin as you desire and not breaking.
It's time to cook these babies! Fill a large pan with water and salt. Bring the water to a boil and add noodles. Cook for two to four minutes--not long at all since the pasta is already soft! Drain immediately and mix the noodles with a bit of oil to coat.
Mix in any yummy homemade or storebought sauce you'd like! We pureed a few tomatoes with olive oil, garlic powder, and a little basil and cooked up some ground beef for a light spaghetti. Pesto would also be delicious! And, imagine that, I have an awesome gluten/dairy free pesto recipe coming up later this week!
This pasta had a bit of a sweet aftertaste--it was so delicious. I can't wait to make more!
-J
