Elsewhere on this blog we’ve espoused the virtues of the Tinkyada brand GF pasta. In a word, it’s great. You can find all sorts of GF pastas these days, made from brown rice flour, quinoa flour, corn flour, and other base ingredients. It’ll be no surprise to our regular readers, though, that we think the best pasta is the fresh stuff made from scratch at home. Here, we’ll show you how we do it.
First, a note: here, we’ve made a fettuccine-style noodle and paired it with fresh mussels in a white wine broth, but you can just as easily use this recipe to make linguine, lasagna, and other forms of pasta. Now, for the details…
For the flour, use equal parts tapioca flour and brown rice flour, mixed well together. Add 1 1/2 tsp of xanthan gum to every two cups of flour. As a rough estimate for how much flour and egg to use, ballpark between 3/4 cup and 1 cup flour to 1 egg, per dinner serving. For example, since in this recipe we were making dinner for two people, we used a little under 2 cups of flour, and 2 eggs.
Begin by forming your flour into a mound on the counter. Then, hollow out the center of the mound in order to make a “well.” Place your eggs into the well, and also add a generous dash of salt. Begin to work the eggs into the flour. I find it most effective to use the index and middle finger of one hand, swirling the egg and slowly pulling in dry flour from the perimeter.