fresh pasta’licious

i’ve been on this one for a while now to wow me and my readers with one of her tasty recipes – always concocting something new, interesting and delicious in the kitchen i grew up in… and i wonder where i get it from

with no further adieu – another lil’ som’somn from my mama dukes – take it away Susie!


I have family and friends who have allergies to the common ingredients found in semolina flour-based pasta (wheat, gluten and eggs). There are rice pastas available in local foodstores, however, their sentiments for fresh-made pasta inspired this cook and her KitchenAid to develop our own Allergy-Free Fresh Pasta. After some experimenting with different combinations of ingredients, this recipe comes very close to true semolina pasta, holds up well while cooking, has a nice, silky texture and is delicious.

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4 T. EggReplacer in 12 T. water, (let stand until thickens)
4 T. Ground Flaxseed in  12 T. hot water (let stand until thickens)
4 tsp. Xanthan Gum (this recreates the “gluten” necessary to make your pasta dough elastic)
2 c. Stone Ground White Rice Flour
1 c. Potato Starch
1 c. Tapioca Flour
1/2 c. Water
4 tsp. EVOO
1 tsp. Salt

1) Attach your flat blade to your KitchenAid. Add the Rice Flour, Potato Starch and Tapioca Flour into the mixer bowl. Place your pouring shield on top of the bowl. Mix at power #2 for 1 minute. With the pouring shield still in place on the mixing bowl, turn on to power #2, add in the EggReplacer and Ground Flaxseed mixtures, Xanthan Gum, water, EVOO and salt.
2) Mix for 2-4 minutes until all the ingredients are coming together and starting to form small groups of dough balls. Add small amounts of water in increments if the dough is still in many small, dry particles vs. more moist, starting to form into dough balls.
3) Turn off machine, and switch to the kneading hook. Knead for another 2-4 minutes. At the end of this cycle, the dough should be formed in almost a composite dough ball. Take the dough out of the bowl, place on a pastry or bread cutting board, and knead the dough ball by hand for 2 minutes. It should be a nicely formed, pliable, smooth dough ball.
4) Cut into 8 pieces. One at a time, take a piece, and roll out the ball out with a rolling pin until it’s about 1/4″ thick. When done rolling each piece, remove the kneading blade, and insert the the pasta roller attachment. Turn the pasta roller dial setting to 1, the power setting to #2, and proceed to place the dough through the kneader. Repeat this cycle with each piece another 2 times. The pieces will get longer and longer with each pass. You can cut in half to be able to handle easier. Lay each piece flat on a waxpaper-covered cookie sheet until ready for the next cycle.
5) Turn the pasta roller dial setting to 4, the power setting still at #2. Run each strip through this cycle 2 times each to reduce the width of the pasta to be ready to run through the fettuccine attachment.
6) Cover a another cookie sheet with waxpaper. Attach the fettuccine cutter.
7) With the power setting still at #2, run each piece through the fettuccine cutter. Catch each pasta “nest” on the cookie sheet as it comes through the cutter. Cover each nest over with paper towels and let all dry until stiff enough to handle without breaking. Place portion sizes that work well for your serving needs in ziplock bags to freeze until ready to cook.

Cooking the already made pasta:
As this pasta is not as dense as semolina flour pasta, it cooks very fast. After your water comes to a hard, rolling boil, add 1 T. EVOO and the pasta. Cook 2 minutes, or even less. Drain into a colander. No rinsing needed. Season as your prefer and serve immediately.

~*Bon Appetit!*~

i can attest to the tastiness of this recipe – i QC’d some on sunday afternoon :0)
and plan on having one of my frozen baggies of pasta accompanying some homemade sauce for dinner tonight!

One response to this post.

  1. Posted by DePa on 2012/01/30 at 18:54

    Wow, look at the PROFESSIONAL looking slide show



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