Victoria is making gluten free Pasta from scratch lately. Quite an undertaking? Not so, she says and much better than any store bought. And since she is making egg noodles, there is added protein too. Which is the least of my concerns....I just love a good bowl of Pasta.
Maybe I am biased, but her GF Patisserie flour is indeed versatile. It's the only mix she ever uses, now and back in the bakery days. While there are tons of choices out there, I have not seen any supplier offering just one, perfect for it all, gluten free flour.
Currently it's available at below GF Patisserie licensees. Some of them may even ship if you ask.
350 - 400 gr of GF Patisserie flour (Results will vary with other gluten free flour mixes)
2 tsp Xanthan Gum
1 tsp salt
4 Eggs (room temperature)
4 TB Oil (Victoria used EVOO)
4 TB Warm Water
In a big bowl mix dry ingredients, make a well (dig a hole), add the eggs, warm water and oil. Blend all ingredients with your hands until the dough comes nicely together. Break into small portions for easier rolling and cutting.
For cooking, bring a pot of salted water to boil, add the noodles and cook the noodles for not more than 3 minutes (they are fresh....). Strain and add sauce of your choice. If you do not want to cook all your noodles, they do freeze well.
How easy is that?
GF PATISSERIE FLOUR
MAKE A WELL, ADD THE EGGS
ADD WARM WATER AND OLIVE OIL
HAND MIX WET INTO DRY INGREDIENTS (LIKE AN ITALIAN NONA)
THE FINISHED PASTA DOUGH
PREP THE ROLLING SURFACE WITH SOME GFP FLOUR
BREAK INTO SMALLER PORTIONS (FOR EASIER ROLLING AND CUTTING)
SPRINKLE FLOUR ON TOP TO AVOID STICKING
RUN IT THROUGH YOUR PASTA MAKER
THE BEST PASTA DOUGH YOU WILL HAVE EVER MADE
OR HAND CUT THE DOUGH IF YOU DO NOT HAVE A MACHINE