Home made gluten free pasta, oh my! When I found out I'd be making pasta I was a little nervous. Pasta is something I'd always wanted to try making, but since being diagnosed with Celiac Disease and going gluten free I kind of put the whole pasta making thing out of my mind. Without this challenge I probably never would have tried gluten free pasta, and although it was a bit time consuming, it was kind of fun too. It didn't hurt that I had a especially cute sous chef by my side!
Here's the recipe that I used. I cut it in half and used a 9x9 inch pan.
Gluten Free Egg Pasta
1 cup corn flour
3/4 cup corn starch
1 cup tapioca flour
1 cup potato starch
3/4 cup sweet rice flour
1/2 Tablespoons Xanthan gum
1 teaspoon salt
6 extra large eggs
3/8 cup of water
3 Tablespoons extra virgin olive oil
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough. The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan. Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort! This dough does not need to be precooked before being assembled into the lasagne.
1 cup corn flour
3/4 cup corn starch
1 cup tapioca flour
1 cup potato starch
3/4 cup sweet rice flour
1/2 Tablespoons Xanthan gum
1 teaspoon salt
6 extra large eggs
3/8 cup of water
3 Tablespoons extra virgin olive oil
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough. The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan. Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort! This dough does not need to be precooked before being assembled into the lasagne.
Gluten Free Béchamel - White Sauce
2 & 2/3 cup milk
4 tablespoons unsalted butter or Extra virgin olive oil
4 tablespoons corn starch
Salt and pepper to taste
Freshly grated nutmeg to taste
Mix the corn starch with ½ cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/cornstarch mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.
Gluten Free Ragu Sauce
I used my spaghetti sauce recipe and added 1 pound ground sirloin
Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch pan required almost ½ cup (125 mL) of water. Once the lasagna is assembled, pour a tablespoon of water into each corner of the dish. Cover the lasagna tightly with aluminum foil. Be careful not to touch the top of the lasagna with the foil. Bake as directed.
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of Parmesan and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Bake at 350 degrees for 45 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted but not brown.
2 comments:
Your sous chef is a real trooper to work with gluten free pasta. My daughter ws the one who inspired me to tackle it - and it's been wonderful.
You did a fabulous job on your lasagne!
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