Homemade Gluten-Free Pasta (2 ingredients)


Have you ever had fresh pasta? This recipe is homemade gluten-free pasta with only 2 ingredients. Don't let the dry gluten-free pasta alternatives get you down! These buttery noodles (without the butter) are the real deal. Hearty and just the right amount of chew. Plus, you feel like a kitchen wizard when you twirl the fresh noodles around your hand. 



Did I mention only 2 ingredients? If that's not magic, then I don't know what is. 

2 ingredients, Mary? Yes, two. All you need is Snacktivist Flour Blend and eggs! I like simple recipes that utilize the freshest and the best ingredients. 

Gluten-free products often focus solely on what they can NOT include but not Snacktivist Foods. Here is their mantra: "It is what we put in our products that is exceptional, not what we leave out". 

Snacktivist Foods utilizes ancient grains like Idaho grown teff, sorghum, and millet. They are a family owned and run business in my hometown Coeur d'Alene! You can check them out on their website Snacktivist Foods and on instagram.

Can you use other gluten-free flour for this recipe?

I've only used Snacktivist Flour Blend. You can try other flour blends. However depending on what you use, you may need to add gums or starches. The Snacktivist flour blend works perfectly in this recipe - plus, the flavor of the flour blend is really nice.

Where can you get Snacktivist Flour Blend?

You can purchase the flour blend from the Snacktivist Foods website and from amazon here. You can also ask your local natural grocery store to carry them! 

What do I need to make the pasta?

To make fettuccine (like the noodles pictured), I suggest a pasta machine like this one and a rolling pin. If you really want to try this recipe before buying a pasta machine, you can use a rolling pin and pizza cutter. Roll out the dough to your desired thickness and try cutting it with a pizza cutter in strips (for fettuccine) or larger strips (for ravioli).

Although the long list of instructions may seem daunting, the actual pasta making goes quickly and easily once you get the hang of it. I'm hoping to make a video of this so you can see it in action! But for now, there is a photo collage below to help with the folding process. You can't really go wrong though - the noodles don't have to be perfect for them to taste great. Fresh pasta is certainly a worthy escapade. 

The homemade gluten-free pasta paired nicely with a garlic scape pesto. Pasta plus pesto is always a good answer. We had just visited a lovely garlic scape farm called Snow Valley Garlic and I had eight pounds of garlic scapes begging to be utilized. I've included the garlic scape pesto recipe in the blog post as well.

Pasta dough ball:


How to fold the pasta dough (mentioned in directions):



2 Ingredient Homemade Gluten-free Pasta
1 cup Snacktivist Flour Blend (order from their website or amazon)
3 organic eggs (farm-fresh eggs for best flavor) *

*If you have really large eggs, then use 2 of the eggs and add in the additional egg if needed. If the dough ends up being really sticky, you can always add more flour until it sticks together and forms a ball. Don't add water.

1. Put flour blend in bowl.
2. Whisk eggs together separately.
3. Make a well in the flour and pour eggs in.
4. Mix together until it forms a ball (see above note if using large eggs)
5. Separate into two balls. Wrap one ball in plastic wrap so it doesn't dry out.
6. Take other ball and roll it out.
7. Pass it through the flattening part of your pasta maker.
8. Take that section of flattened dough, fold it into itself 3-4 times.
9. Roll it out again but this time so folded edges are right left as you roll straight out.
10. Repeat steps 7-9 2 more times.
11. Then roll it though the flattening part of the pasta maker and then through whichever noodle cutter you are using (I did the fettuccine size).
12. Wrap the noodles around to form a nest and repeat steps 6-11 with the second ball of dough.
13. Boil salted water and add the fresh noodles. Cook 6-8 minutes, depending on size and texture you prefer.
14. Drain and enjoy!

These are the best freshly cooked but you can also reheat them the next day (they might have a little more egg flavor).

This serves 1-2 people.

Garlic Scape Pesto

Grab one half of garlic scapes and trim grassy ends off. Add that plus about one third cup extra virgin olive oil to high speed blender (like my vitamix - I gave up on food processors but you can use that too) and a good pinch of salt. Optional - add a handful of raw cashews, blanched almonds, or sunflower seeds for a nuttier flavor and to hold the oil together. You can also add parmesan if you want at this point. 

Garlic scapes from Snow Valley Garlic

This post is not a paid advertisement. I was given product by Snacktivist Foods to try and I liked it so much that I wanted to share! 





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