Homemade Gluten-Free Pasta is brought to you this month by the ratio 3:2.
This month’s Gluten Free Ratio Rally is hosted by Jenn Oliver of Jenn Cuisine. Be sure to visit the links listed in the bottom of this post for a tour of other fabulous pasta creations by the GF Rally participants this month.
Confession: until now, I’ve never made homemade pasta. It seemed daunting. I almost went on vacation to skip this event (read: major chicken). But I am glad I did not because I learned something. GF homemade pasta is absolutely ridiculously easy to make from scratch and very tasty.
You don’t need any fancy equipment for making pasta. Just a big bowl, a fork, rolling pin and lots of bicep strength (and some Advil). I followed the pasta ratio exactly and guess what? It worked.
Think simplicity. Most GF pastas that taste good are made just from brown rice flour, salt and water. But I wanted to make egg noodles since we miss those terribly and simply substituted eggs for water.
For the first batch, I kneaded the dough for half the time called for thinking I knew better. I did not. Don’t shortcut. It makes a difference. And I cooked it al dente like pasta thinking it would finish cooking in the dish I was preparing. It sucked up every bit of liquid and never quite finished cooking. Don’t shortcut precooking the noodles either.
Using the noodles, I made my mom’s Lokshen Kugel (noodle pudding) since I wanted to bake the pasta into something sweet (this is a baking blog, after all). And after learning my lesson about kneading and pre-boiling the noodles, the 2nd batch was perfect.
It reminded me of what my grandmother in Romania might have made – she would have made noodles by hand, kneaded the dough and rolled it out on her table until it was transparent. It made me happy to know that I was actually making something my grandmother would have taught me had we ever had a chance to meet (I was born long after she was gone).
The ratio (Ruhlman) for pasta is 3 parts flour to 2 parts egg. Add a little salt to the flour and there you have it. It is that simple.
The Kugel recipe is easily adaptable, too. I know there are as many variations as there are Jewish mom’s who make Kugel. The one I make is similar to my mother’s – and as usual, she prepared it from memory undoubtedly taught to her by her mother. Call it tradition (without the little guy playing the fiddle on the roof).
|GF Egg Noodles & Lokshen Kugel||
- 9 oz. gluten-free flour (about 6 oz. superfine brown and 3 oz. superfine white rice flours)
- pinch of kosher salt
- 6 oz. of eggs (around 3-4 large eggs)
- Advil, optional
- 7 ounces of GF pasta noodles (uncooked)
- 1 one pound container small curd cottage cheese (full fat- don’t skimp)
- 8-10 oz full fat sour cream
- 6 large eggs
- 1 small can pineapple, crushed or chunks, drained slightly
- ½ cup sugar (we like it less sweet, so add more if you want)
- 1 teaspoon cinnamon
- pinch of nutmeg
- optional: raisins or other dried fruit, nuts
- Take the optional Advil now, unless you have great bicep strength!
- In a large bowl weigh flours. Add salt. Mix. Create a well in the center.
- Add all the eggs into the well. Using a fork, draw in from the edges and mix well incorporating everything together until no dry flour or eggs remain.
- Knead in the bowl for a few minutes to incorporate any stray ingredients. On the counter, knead for 10 minutes (and not a minute less!). It will be shiny and quite smooth when you are done. Wrap well in plastic wrap and leave on counter for at minimum 30 minutes and an hour is even better.
- Using plastic wrap (powdered with starch) on the bottom and top, roll out half the dough. Keep using starch to help keep it from sticking. Roll very very very very thin without tearing.
- Cut ½ inch ribbons and then cut into any length you wish for egg noodles. Let sit on a cooling rack to dry for a short time – they cook up better fresh than they do later on.
- Precook in boiling, salted water until just cooked and use in a recipe as directed.
- Preheat oven to 350. Butter an 8×8 baking pan.
- Mix all the ingredients except noodles in a large bowl and stir well. Add noodles and mix gently. Pour into prepared pan. Top with additional cinnamon and nutmeg.
- Bake about 35 minutes or until a knife inserted in the center comes out clean. Cool about 10 minutes before serving.
- Brooke from B & the Boy! made chocolate berry ravioli
- Caneel from Mama Me Gluten Free made Multi-grain fettuccine
- Charissa from Zest Bakery made Linguini with smoked salmon and creamy vodka sauce
- Erin from The Sensitive Epicure made Ravioli w/ shrimp, spinach, mushrooms, & cheese filling in browned butter
- Gretchen from Kumquat made Vegetable lasagna
- Jenn from Jenn Cuisine made Tagliatelle with smoked salmon, peas and parmesan
- Lisa from Gluten Free Canteen made Lokshen kugel
- Mary Fran from Frannycakes made Pasta with pink vodka sauce
- Meaghan from The Wicked Good Vegan made Vegan gluten-free homemade pasta, in creamy artichoke tagliatelle
- Meg from Gluten-Free Boulangerie made Fettuccine with sun-dried tomatoes
- Pete & Kelli from No Gluten, No Problem made Tortellini
- Rachel from The Crispy Cook made Smoked paprika noodles with garlic scapes and herbs
- Silvana from Silvana’s Kitchen made Lemon-poppy pasta with tomato, corn and basil
- Tara from A Baking Life made Fazzoletti with Wild Mushrooms and Spring Onions
- TR from No One Likes Crumbley Cookies made Tomato basil pork raviolis