First, I must apologize for the lack of noodles in the above picture. I’m sure you can imagine the many uses for a plate full of fresh noodles that a 6 and 3 year old boy’s imagination could muster up (I’m still not sure how one ended up in the fishbowl). I am also sorry that this post is going out so late, I was without an internet connection today and the idea of taking the aforementioned 3 year old to Starbucks is definitely not my idea of a good time! 😀
Anyhoo…if you happen to be a friend on my Facebook page, then you are aware that I had some fun on Sunday experimenting with making homemade gluten-free pasta (which also happens to be dairy-free and egg-free). Oh, did I forget to mention that it also happens to be free from all the Top 8 Allergens?
Well, how about this little gem: the pasta is also corn-free and rice-free! Woo-Hoo, pasta for everyone!! 😀
Seriously, this kind of stuff gets me so glutadoodley that I can’t help but dance (NOTE: the following video is required viewing before you proceed any further…we need to set the mood) 😉 :
I have even more good news about this pasta dough, but for the sake of time and space, I will break it up into a few different posts.
My recent homemade pasta escapade began on Friday, when I made up a batch of GF pasta from the just released and highly anticipated cookbook, “Gluten-Free Girl and The Chef: A Love Story with 100 Tempting Recipes.” I will share more on that soon, but the reason I bring it up now is due to the fact that I shared a photo of the pasta I made on Facebook, which prompted a lot of questions about other food allergies (the main one being “Are there eggs in the recipe?”). I also have quite a few friends that always seem to get left out in the cold because they are either allergic to or cannot tolerate corn and/or rice (and the vast majority of gluten-free convenience foods (like dry pasta) contain either one or both of those ingredients). I can’t fully enjoy the personal accomplishment of making Shauna and Danny’s pasta recipe, if I know there are folks out there who will never be able to enjoy it with me…I’m a “share the love” kinda girl!
It just so turns out that one of my blogger buddies, Diane, from The W.H.O.L.E. Gang cannot eat rice either, so I was sure she would have a pasta recipe on her website, and I was right! Back in March, Diane did a “Great Gluten Free Pasta Challenge,” and she shared a recipe for GF pasta by Jacqueline Mallorca, author of the cookbook: Gluten-Free Italian: Over 150 Irresistible Recipes Without Wheat–from Crostini to Tiramisu.
The original recipe calls for brown rice flour and Diane mentioned that she simply swaps the rice flour for sorghum flour, easy enough! The next issue to tackle were the eggs. While I am not personally egg-free, I love these sorts of challenges. All I needed was to figure out what to replace the eggs with. I queried the almighty Google and came across a KitchenAid Conversations forum post that offered what appeared to be an easy enough solution (click on the previous link to visit the forum post, then read the second entry by “cutedoggie“). The suggestion was to replace the egg with 1/4 cup of liquid, so I went with water. The second replacement that needed to be made was for the 1 egg yolk so I decided to try using 1 Tbs. of Olive Oil for that. The other change I made was to cut out the original tablespoon of olive oil that is called for in the recipe because I didn’t want it to come out too oily.
With that in mind, the following is what I came up with:
I found the following video on Sure Foods Living (btw, Alison’s website is a wealth of information, check it out!) of Jacqueline Mallorca showing how to make her pasta:
I didn’t realize I should have rolled the dough so thin, but I don’t think it mattered much because this was really good (even without the eggs)!
With my first batch, I went straight for the ravioli (more on that in my next post):
I made a second batch of the pasta dough again today, only this time I replaced the full egg with a ‘flax egg,’ and kept everything else the same. **Check out Nancy’s post on using flax eggs in a commercial cake mix over at The Sensitive Pantry (uh, Nancy? Typing the last word of your blog title can be a bit risky when one is prone to typos)! 😳
I ended up needing to add 4 Tbs. of water with the flax egg version because the dough was a tad bit on the dry side, but it worked great and added a little nutritional punch from the flaxseed!
Stay tuned for…(are you sitting?)…Toasted Ravioli and Pizza Rolls!
This giveaway marked a new milestone for me with 121 comments! I think the success of this giveaway should definitely send the message to companies that we need more CORN-FREE food options! **May I seize this quick opportunity to ask the makers of Earth Balance to make a corn-free version of their buttery spread in the near future, kind of like the soy-free version? Pretty please? 😀
I used the random number generator to pick the 3 winners of a FREE sample pack (containing one of each of the currently available flavors of Mini Pops popped Sorghum) and those winners are:
Congratulations ladies!! I will email you shortly for your shipping information.
One last note, I want to thank everyone from the bottom of my heart for all for your well wishes regarding my iron issues. I saw the hematologist yesterday and essentially, we don’t know anything yet. I’m undergoing more testing over the next couple of weeks, so hopefully I will know something by the end of the month. 🙂
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