Making pasta

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!

Little dough wedges ready to be rolled out

Little dough wedges ready to be rolled out

Rolling out the dough

Rolling out the dough

Trapezoids of pasta!

Trapezia of pasta!

The whole meal

The whole meal

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