Gluten free fresh pasta

Ollie

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The first reference to pasta was in Sicily in 1154. Fresh pasta was traditionally produced by hand, sometimes with the aid of a simple machine. Fresh pasta is generally cut into strands of various widths and thicknesses depending on which type of pasta is being made.

This recipe is very simple to make, and is suitable for making the following types of pasta:
long and medium length pasta - pici (thick and irregular shape);
flat or ribbon cut - bavette (narrower version of tagliatelli), fazzoleffi (thin rectangles or squares – ‘handkerchiefs’), fettuccine (ribbon (6.5mm wide), longer and thicker than tagliatelli), lasagne (rectangular sheets), linguine (flattened spaghetti), spaghetti alla chittara (square spaghetti), tagliatelle (narrower than fettuccine);
and decorative cuts – farfalle (bow tie or butterfly shaped), garganelli (square shaped, rolled into a tube).

Ingredients: (makes about 550g of pasta, enough for 4 – 6 people)
Sweet rice flour 240g
Tapioca starch/flour 60g
Gum Arabic/Guar gum 1tsp
Salt 1/4tsp
Eggs (lightly whisked) 250g (5 large)

Method:
Weigh and sift flours into a stand mixing bowl, add gum Arabic (or Guar gum), and salt, and mix by hand until thoroughly combined.
Add lightly whisked eggs, one at a time, and mix at low speed until fully incorporated (30 – 60sec), and until a stiff dough forms that pulls away from the side (in fact, this will only happen after the last egg is added); if the machine labours (because dough is too stiff (dry)), knead manually (30 – 45sec) until it is smooth and pliable, if dough is still dry add 1 Tbsp of the flour mix at a time, allowing it time to combine, until the right consistency is reached (pasta dough consistency can vary depending on temperature and humidity- if too dry add 1tsp cold water at a time (unlikely to be needed)).

Flatten pasta dough on a sheet of clingfilm (plastic wrap) and flatten to a rectangular shape approx. ¼ - 1/2in thickness (5 – 10mm), wrap in clingfilm, and rest it for 20 - 30mins (or even overnight) in a refrigerator.

Divide pasta dough in half, and place on a generously floured (Tapioca flour) surface, wrap the other half in clingfilm and place back in the refrigerator (to prevent it drying out); sprinkle flour on rolling pin and top of pasta dough; roll pasta dough as thin and evenly as possible (between 1 - 1 ½mm thick, or less), constantly re-flour the rolling surface and dough top to stop the pasta dough from sticking.
Cut pasta to desired shape (see below).

If cooking within 20 mins, lay pasta on a tea towel (dusted with flour) covered baking tray and cover with cling film (this will also allow it to dry as well). Finished raw pasta can be kept, tightly wrapped/covered in a refrigerator for two days; if freezing, arrange pasta into a single layer, dust with more tapioca flour (to encourage drying/stop sticking) and place in freezer to chill (approx. 1hr); place chilled pasta in a plastic bag for up to 2 weeks.

Bring a large pot of salted, lightly oiled water to a rolling boil; place the fresh pasta in the water and cook, stirring long and medium length, flat or ribbon cut pasta (to prevent the pasta from clumping) for about 2mins (until it reaches fork tender, a little softer than al-dente dried pasta). For filled pasta, such as ravioli, cook a few at a time for about 1 ½ - 2min or until filled pasta rises to the surface.

Drain with a slotted spoon, rinse with water, and place on paper napkin covered wire cooling tray to dry underneath, and pat dry on top, before using, such as tossing in a sauce.

Cutting and making specific types of fresh pasta:
Pici; Bavette; Fetturccine; Linguine; Spagetti alla chittara; Tagliatelli:
Cut edges of pasta sheet straight; and with a sharp knife, cut pasta into long strips of required width.

Fazzoleffi; Lasagne; Ravioli ‘surfaces’:
Cut with a sharp knife to desired shape and size (for ravioli, you can make them either square or circular (using a pastry cutter) with either plain or serrated/fluted edges).

Farfalle:
Cut into 1in (25mm) squares, and one at a time, lay each square on a sheet of greaseproof paper; wrap one corner of the pasta around a pencil and, using gentle pressure, roll away from you until the pasta square is completely wrapped around the pencil; slide shaped pasta off pencil, and repeat.

Garganelli:
Cut into 1in x 1 1/2in (2mm x 40mm) rectangle using a fluted cutter to cut the edges of the shorter sides of the rectangle; place the index finger of one hand in the centre of the rectangle, using the index finger and thumb of the other hand, pinch in the sides of the rectangle until you reach the centre and first finger, remove this finger and firmly pinch ‘squashed’ sides together.

You can also use a pasta cutting machine for some types of fresh pasta.

Enjoy!!!
 
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