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Angela's Homemade Pasta




Source of Recipe


Angela Lowry


Recipe Introduction


The following pasta is the result of much experimention. The mixture of the many flours plus the xanthan gum seems to be the secret of success. This makes a small recipe, so you can use it immediately or freeze the uncooked pasta to be used later. Drying isn't successful except for the smaller forms, such as salad macaroni. I keep the dried forms in my refrigerator. The recipe may be doubled and worked in 2 balls instead of 1 for more servings.


List of Ingredients




1/3 cup tapioca flour
1/3 cup cornstarch
2 tablespoons potato starch flour
1/2 teaspoon salt
1 tablespoon xanthan gum
2 large eggs
1 tablespoon vegetable oil

Recipe



Combine flours, salt, and xanthan gum.

Beat eggs lightly and add oil.

Pour egg into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two.

Place ball of dough on your bread board and roll as thin as possible.

One pasta book suggests you should be able to see the board through the dough. The dough is tough and, although almost transparent, will still handle well.

Slice the noodles into very thin strips or, if using for
lasagne, into 1-1/2- X 4-inch rectangles. The pasta is now ready to cook, or to freeze uncooked for later use.

Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness.

Makes 3 servings as noodles alone, 5 to 6 servings in a mixed casserole.