Hugs and Cookies' Gluten Free Extrusion Pasta - Better Batter Gluten Free Flour

Hugs and Cookies’ Gluten Free Extrusion Pasta

Save money and expand your options by utilizing a pasta attachment on your stand mixer with this recipe!

hugsandcookiespasta

There is little that isn’t available in gluten free alternatives anymore – we can choose from a wide variety of commercial pastas, in nearly every shape and size. One thing remains true, however: most good gluten free pasta is expensive, with filled pastas such as ravioli reaching $6 per pound or more; and inexpensive gluten free pasta can have inconsistent texture and taste.

If you are looking to save money and expand your options, homemade pasta is an option you explore. We’ve stressed the importance of having a stand mixer in order to make gluten free baking successful, but what you may not know is that with a little investment in attachments, a stand mixer can become a multi-tool, grinding meat, juicing produce, and – yes! – even making pasta.

One of our customers developed this gluten free pasta recipe  for us, specifically for use with a stand mixer extrusion attachment. The pasta holds up well in both boiling and baking, and can be  dried for longer term storage. Vary this recipe by using vegetable purees (such as spinach or tomato) in place of the egg yolk, and add herbs and other flavorings as desired.

Ingredients

2 ½ cups (10oz or 283.5g) Better Batter Gluten Free Flour
1T. olive oil
1 TSP. kosher salt
5 large eggs, beaten
1 egg yolk (or 1 tbsp vegetable puree such as tomato paste or spinach puree)

Step One: Create the Pasta

In the bowl of your stand mixer, using the paddle attachment, combine the Better Batter Gluten Free Flour, olive oil, kosher salt, whole beaten eggs and egg yolk or vegetable puree. Start the mixer at low speed and pulse lightly between the Stir speed and the next highest speed (Speed 2) until all ingredients are dampened. Turn the mixing speed to medium and continue to combine for another two to three minutes or until the mixture forms a cohesive, smooth ball. Allow the pasta to rest, 20 minutes, covered.

Step Two: Shape the Pasta

For extrusion shapes: Attach the pasta extrusion attachment, following your mixer’s instruction manual. Process the dough, feeding it through the pasta attachment, and using the cutting attachment to cut the pasta to the size desired. Allow the dough to rest at least ten minutes before proceeding with boiling. If you wish to store the dough via freezer, dust it lightly with additional flour, and place in a freezer bag in a single layer. Freeze on a cookie sheet until solid. Cook from frozen state.

For filled pasta: Roll dough out into sheets approximately 1/8 inches thick, using a pasta sheet extrusion attachment. Feed pasta sheets into ravioli attachment, following instructions in attachment manual. Cut ravioli apart and allow to dry at least ten minutes before proceeding with boiling. If you wish to store the dough via freezer, Dust it lightly with additional flour, and place in a freezer bag in a single layer. Freeze on a cookie sheet until solid. Cook from frozen state.

 

This recipe was provided for us graciously by Hugs and Cookies, who used our flour to make real pasta shapes (penne is shown). You may see the original recipe here: http://gfcookiesxo.blogspot.com/2012/07/homemade-gluten-free-pasta.html

Note from HUGS AND COOKIES:
FREEZES WELL. DOUBLES WELL, TOO!
RECIPE BY HUGS & COOKIES XOXO

 

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