Gluten Free And Egg Free Pasta Dough Food

RECIPE SIMPLE EGG FREE, GLUTEN FREE PASTA

Steps:

• *Prepare Earlier as this needs to rest for a good hour: Place the linseeds into a high powered blender and blend into a powder. Sieve into a bowl to get any large 'lumps' out - these can be blended again until you have enough linseed meal. Place 4 tablespoons of linseed meal into a small bowl or cup and add 12 tablespoons of warm water - leave this covered for a good hour so it can gel (similar to an egg white consistency).Place flours into a mixing bowl and stir before adding into the bowl of the Philips Pasta and Noodle maker.Stir in 3 tablespoons of water to the flax and water mix.Turn on the Philips Pasta and Noodle maker with your desired pasta shape disk and set to 10 minutes / 1 cup. As the machine mixes the flour add the flax and water mix into the top of the machine - use a fork to encourage the mix into the barrel. A forward and backward motion along the inlets should do the trick. Keep going until all the flax water mix is in the barrel.Extrude and cut to your desired length. Boil water on the stove and cook until al dente.

GLUTEN FREE AND EGG FREE PASTA DOUGH

Steps:

• Combine sorghum flour, tapioca starch, xanthan gum and sea salt in a small bowl, whisk to combine, then sift the entire mixture into the bowl of a stand mixer (use the paddle attachment).
• Turn the mixer speed to 'stir' (or the lowest setting), and slowly add the 1/4 cup of warm water and 1 Tbs. of olive oil.
• Gradually increase the speed of the mixer to medium and continue mixing for approximately 2 minutes, then stop the mixer and evaluate the dough (see Notes).
• Cover the dough and refrigerate for 30 minutes, then you are ready to make your favorite pasta shapes!

FRESH EGG PASTA-GLUTEN FREE

Steps:

• In a medium bowl, combine flours, salt, and xanthan gum.
• Beat the eggs lightly and add the oil.
• Pour the egg-oil liquid into the flour mixture and stir.
• This will feel much like pastry dough.
• Work the dough into a firm ball.
• Knead for 1 or two minutes.
• Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
• This dough is tough and, when almost transparent, will still handle well.
• Cut into desired shape.
• For fettuccine and spaghetti, slice very thin strips.
• For a noodle casserole, make slightly wider noodles.
• If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
• To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
• You will have to test for doneness.
• Drain and rinse well.