I had to come up with this recipe when I was diagnosed with Coeliac’s disease in 2010! I wasn’t going to be forced to use what was on the shelves in the stores, so had to research and get creative. This pasta is relatively simple to make, just mix the dough by hand, in a food processor or stand mixer, let it rest for 20 minutes and get to work rolling, and if you wish, cutting.
- 120 g quinoa flour
- 80 g corn flour
- 60 g potato starch/flour
- 1 1/2 tsp xanthum gum
- 1 tsp fine sea salt
- 160g eggs, fresh (approximately 3 large eggs)
- extra quinoa flour for dusting
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Mix the dry ingredients together in the bowl of a food processor, or stand mixer, to combine.
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In a separate bowl, lightly whisk the eggs.
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Add the egg mix to the dry ingredients and mix until the dough comes together - the final dough should be firm, but pliable - add a little more egg if too firm.
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Wrap the dough in plastic wrap and allow it to sit at room temperature for 20 minutes.
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Divide dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary.
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Fold and repeat until pasta is smooth, (this may require a little practice and patience!) then continue rolling, reducing the settings a notch each time, until you reach the desired thickness
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Cut the dough for fettucine, spaghetti, etc, or use the sheets to make ravioli, agnalotti, lasagne, cannelloni, etc.
- Use quinoa flour for dusting to prevent the pasta sticking to the pasta machine.
- COOKING TIME
(also depends on how thick your pasta is)
Fettucine 4-5 minutes
Spaghettie 3-4 minutes
Ravioli 5-6 miutes