Austin and Houston were amazing, thanks for asking! Okay, you didn’t ask, you’re waiting for the pasta recipe. Sorry to those of you on the East Coast, I promised you dinner for Monday night. I forgot about the time difference and the ass-pain of airport security. To those on the West Coast, you’re welcome. O_o
Here goes. Hopefully you made your sweet potato, yam or plantain flour. If you didn’t, you can experiment with other flours such as rice, quinoa, sorghum, finely milled almond flour, or other gluten-free flours that you’ve found don’t give you gastric distress. The basic recipe is as follows:
- 140 grams sweet potato flour or a combination of flours.
(Please see note below if using almond flour.)
- 60 grams tapioca starch
- 2 egg yolks
- 4 whole eggs
- 1 tsp salt
Note: If you want to use almond flour, I suggest making the following changes with regards to flour, unless you want to add xantham gum and/or guar gum to help the pasta hold together. All the other ingredients (eggs and salt) remain the same. Almond flour is not starchy at all and doesn’t absorb the liquid from the eggs very well. This causes a couple different problems. First off, if you simply follow the regular recipe and just substitute some almond flour, your dough will be wet and sticky. If you don’t use finely milled almond flour, or you use too much, your dough will have chunks in it and it will break apart if you try to roll it out too thin.
Get your water boiling. I like to add salt and olive oil to the water, but I’m not sure it’s terribly necessary.
If you have a stand mixer, add all the dry ingredients to the bowl and blend to combine. If you’re using a regular mixing bowl, whisk or use a fork instead. (For the following steps, imagine your hands are the stand mixer’s paddle and just follow along. Go wash your hands first, though.)
Make a well in the center of the flour and dump the eggs in. Blend with the stand mixer or use a fork until it’s mostly combined. (You can finish it off when you knead it.)
Turn the dough out onto a clean, flat working surface, lightly dusted with tapioca, arrowroot or other flour if your dough is a little sticky. Knead it by hand until it’s smooth. If it feels a little dry, you can add a teaspoon of olive oil. It’s it’s too wet, add a sprinkle of whatever flour you want until it’s perfect. Your dough should feel silky and smooth and should not be sticky.
I like to wrap the dough in plastic wrap to keep it from drying out. You won’t be able to roll it all out at once and it will dry out and crack if you just leave it sitting on the counter.
Either use a rolling pin and roll out about 1/4 of the dough as thinly as you can, or put small chunks of it through your pasta roller until it’s the desired thickness. Because this has eggs in it, it puffs up a bit when you cook it. If you don’t get it pretty thin, you’re going to have very thick pasta. It will take longer to cook and you may not be happy with the result.
Cut the pasta to your desired shape, using a pastry wheel, an attachment on your pasta roller or a plain old knife. If you’re making spaghetti or other long noodles, it helps to use a pasta drying rack to keep them from sticking together. However, when I started out, I simply used a cookie sheet and separated layers of pasta with wax paper. I DO love my pasta rack, though. It’s way faster and easier. Once you’ve got them hanging up, or lying flat but separated, it’s okay if they start to dry out.
To cook the pasta, put it in boiling water and cook for about 3 minutes. Ravioli will take a little longer, approximately 6 minutes. Once it has started to float towards the surface, take a piece out and taste it. Act quickly — pasta like this can quickly turn from perfect to mush if you’re not careful. Once it’s done, drain and serve with your favorite sauce.
I’ll be posting pictures of my ravioli on Facebook and Twitter tomorrow, once I get my husband up out of bed and he finds the camera for me. I’ll also try to post a recipe for my pumpkin sage cream sauce soon for those of you that are nightshade free.
Enjoy! I hope this works as well for your family as it has for mine. I’d love to hear about your experiences, the different flours you used and what you thought of the recipe in the comments.