Gluten Free Sourdough Pasta
Make your own gluten free pasta with this Gluten Free Sourdough Pasta Recipe. The sourdough adds to the texture and makes it easier to work with.
Equipment
- 1 pasta maker optional, or rolling pin
Ingredients
- 3/4 cup plus 3 tablespoons gluten free sourdough “discard” (100% hydration)
- **1/3 cup Bob’s Red Mill Gluten Free 1 to 1 Flour or other 1 for 1 gluten free blend with xanthan
- **1/3 cup Bob’s Red Mill Cassava Flour gluten free
- **1/4 cup cornmeal finely ground, gluten free
- 1/2 teaspoon xanthan gum or guar gum
- 1 teaspoon cornstarch, gf
- 1/2 teaspoon salt
- 1 teaspoon olive oil extra virgin
- 1/2 teaspoon honey
- 2 eggs beaten with a fork
- 1/2 teaspoon milk
- **Plus more gluten free 1 to 1 flour, cassava flour and cornmeal as needed to make a firm dough.
Instructions
- Stir together in a medium or large bowl, Bob’s Red Mill gluten Free 1 to 1 Flour, Cassava flour, cornmeal, xanthan or guar gum, cornstarch, and salt.
- Add the gluten free sourdough starter “discard”, the olive oil, honey, milk, and eggs. Stir the ingredients together until well combined.
- Scoop out to a board floured with a mixture of gluten free 1 to 1 flour, cassava flour, and cornmeal.
- Knead the dough to make pliable and slightly firm but not dry or stiff dough. Emphasis, you do not want it to be dry! If it seems dry add a few drops of water and a few drops of olive oil and knead longer.
- Divide into four pieces, using a scale if you have one to get them close to the same weight. Wrap each ball in cellophane or parchment and seal in an airtight container.
- Refrigerate for 6-8 hours or overnight.
- When ready to proceed with forming the pasta sheets and pasta shapes, let the dough warm up for 15 minutes. Flour your board well with a mixture of gluten free 1 to 1 flour and cornmeal. Flatten one piece of dough slightly.
- Placing a piece of parchment over the dough, roll it in a long rectangle that will fit widthwise into the machine.
- Next, send the piece of rolled dough through the pasta machine on the largest setting. Carefully feed it into the machine while turning the crank, if a manual type of machine. Next, move down a notch and continue with each pass.For making fettuccini or spaghetti, move to the 2nd or 3rd setting from the smallest, and 3rd or 4th smallest for making ravioli or pasta sheets for lasagna or rolled pasta dishes.
- Proceed to make Gluten Free Sourdough Pasta and Three Cheese Ravioli or cut the pasta into the desired shape. Repeat the process for the other pieces of dough.Twirl fettucine, linguine, spaghetti, or pappardelle into nests, about 8-10 nests. Lay out on parchment over a wire rack. Dry for a few hours before cooking.
- Fill a large stockpot with water, 1/2 teaspoon salt, and 1 tablespoon olive oil. Bring to a boil.
- Drop the nests in in batches, 3-4 at a time. Cook for 3-5 minutes or until al dente. Strain, rinse gently, and add a drizzle of olive oil. Pour your favorite sauce over the top and stir gently. Note: cooking times will vary depending on thickness of the pasta.