I made pasta last night for the second time. I sort of followed Gluten Free Girl’s recipe, but weighed the eggs (on my awesome triple beam balance) so I could use the 5:3 flour:egg ratio that is the base for all pasta. The dough was way, way too wet (thought I was going to burn out the food processor’s motor), so I squelched it out onto my silicone mat and kept adding tapioca starch until the consistency seemed right. This being my second time, ever, making pasta, I wasn’t entirely sure what I was looking for, but once I saw it I knew immediately it was right!
- 236 g eggs (2 whole XL eggs plus 6 XL yolks)
- about 425 g flour. It was supposed to be 354 g (150 g tapioca starch, 104 g quinoa flour, 100 g millet flour) but I added about 75 g more tapioca (so, 225 g total tapioca)
- 2.5 tsp psyllium husk
- 2 tsp salt
- 2 shakes of ground nutmeg
- 2 TB water
- 2 TB olive oil
I cut the dough into 8 wedges and rolled each one as thin as I could. Then I just quickly swiped at them with my pizza cutter to make little trapezia which I then boiled for 2-3 minutes. Topping was a Betty Crocker crockpot Hungarian Goulash (free registration required).
I was amazed at how well the dough handled! It was by far my most pleasing GF dough experience, which is hilarious to me since I know nothing about making pasta, having never even tried gluten pasta!