As it turns out, making fresh gluten free pasta is remarkably satisfying for the amount of effort that it takes to make. The amount of time that it takes to gather ingredients, knead them together and roll the dough out isn’t actually much more time than it takes to boil the water, so using dried commercial pasta isn’t much of a time saving – especially since this takes 4-5 minutes to cook instead of ~9 minutes for dried.
The pasta itself is far more satisfying than dried pasta, too, though right now I don’t have the wherewithal to make fusilli, nor the patience to make farfalle, so that still requires bought pasta. This pasta is mild in flavor, though not bland; it has a satisfying and not too delicate (aka flimsy) texture, and it doesn’t appear to be too fussy about how long it gets cooked for, either.
Although this recipe doubles or triples perfectly easily, make sure not to over crowd the pan when boiling the pasta as it will be more likely to stick to itself.
Serves 1 well
1 oz (1/4 cup) bean flour
1 oz (1/4 cup) potato/tapioca starch
1/3 tsp xanthan gum
1/4 tsp salt
1 large egg
Mix the dry ingredients together.
Crack the egg into the dry ingredients, and stir in with a butter knife. Initially, there won’t appear to be enough egg, but once there’s no egg apparent, use your hands to bring the dough together and briefly knead. You’ll end up with a fairly stiff and slightly sticky dough.
Roll out as thinly as possible, or use a pasta maker, and cut into strips (or other desired shape).
Bring a LARGE pot of salted water to the boil (~3 pints, more if you’re doubling or tripling the recipe), add the pasta and cook for 4-5 minutes.
Drain well and serve with your favorite pasta sauce.