Gluten-Free Fresh Egg Pasta

GF Egg Pasta
Ingredients:

1 cup gluten-free rice flour, plus extra for dusting
¼ cup potato starch
1 tablespoon corn flour
2 tablespoons xanthan gum
¼ teaspoon fine sea salt
3 large free-range eggs
1 tablespoon extra-virgin olive oil

Directions:

Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a rice flour-dusted surface and knead for 3 to 5 minutes, or until smooth.

Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine (cover the remaining portions with a lightly damp tea towel to avoid them drying out). If you are not using a pasta machine, then use a rolling pin and keep plenty of flour on hand to dust with if things become sticky. Try and roll the pasta out as thin as you can without breaking or tearing it. If you are using a machine, then start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.

Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.

Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets length ways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

Advertisements

Spicy Honey-Mustard Dressing

Spicy Honey Mustard DressingIngredients:

2 teaspoons honey
2 teaspoons Dijon mustard
2 tablespoons lime juice
½ teaspoon lime zest ᶲ
½ teaspoon kosher salt
¼ cup olive oil
¼ cup vegetable oil
2 teaspoons fresh thyme, chopped *
½ jalapeno pepper, minced

Directions:

In a bowl, whisk together the honey, mustard, lime juice, zest and salt. Gradually whisk in the oils, until blended. Add the thyme and jalapeno, and mix to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to combine. Mix well before using.

* Click here to see how to clean fresh thyme.
ᶲ Click here for tips on zesting limes.