When I first tasted boxed gluten free pasta, I cried. It’s pathetic, but true. No shame. Pasta had always been one of my favorite foods. My mom’s mom grew up in an Italian neighborhood in Philly, and her spaghetti is some of the greatest food you’ll every eat. I swear I’d just drink the sauce. It’s so good. She tried so hard to make me gluten free spaghetti, but it just doesn’t taste the same. It doesn’t have that same homey taste I have grown to love.
The first time I made homemade gluten free pasta, I didn’t think I’d actually keep it down. Poor Ian suffered through it with me and lied through his teeth telling me it tasted good. He is a brave soul. I’ll probably keep him around.
Anyway, I tried again, cut most of the tapioca flour (DON’T BRING IT BACK. YOU HAVE BEEN WARNED), and kept messing around until I got this blend of perfection I like to call pasta. It tastes like home and spaghetti nights at grandma’s and everything I have wanted in pasta since I went gluten free. Take a Saturday, make a million batches, and freeze them. If you are worried about portion control when freezing, weigh out 2 ounces and freeze them in little baggies. You have 10 minute amazing dinner in your freezer whenever you want it.
While I’m writing this much, I just want to say that this is for my grandpa. My dad’s dad is obsessed with spaghetti. Every time they make the trek down from Kentucky, they come in to my mom’s spaghetti (almost as good as grandma’s). He gets so excited. It’s the cutest darn thing. Grandpa’s not doing so well, and I think our last spaghetti dinner has come and past. I’m trying to remain hopeful, but they’re struggling to find brain activity. I’m heartbroken, but I know he has been hurting for a long time. I know if his time here on Earth comes to an end, he’ll go and have a big bowl of spaghetti with God. I love you Gramps.
Update: Grandpa was taken off of life support this afternoon and passed away.
- 1 Tbsp Vegetable Oil
- 2 Eggs large
- 1 Tbsp Xanthan Gum
- 1/2 tsp Sea Salt
- 2 Tbsp Potato Starch
- 1/3 cup Corn Starch
- 1/6 cup Tapioca Flour
- 1/6 cup White Rice Flour
Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg mixture 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 (or floured counter) and roll as thin as possible. You should be able to see the board (counter) through the dough. Slice the noodles into very thin strips. The pasta is now ready to cook, or to freeze uncooked for later.
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.
Spaghetti: Use the spaghetti cutter on your pasta machine. If you are like me and suck at using the spaghetti cutter or if you don’t have a pasta machine roll the dough very thin and cut your spaghetti as narrow as possible. This may turn out a bit uneven, but no one will notice when it is hidden under spaghetti sauce. It gives it character. Cook for 10 minutes in boiling salted water to which a tablespoon of oil has been added. Make sure you taste test it around 8 minutes, and every minute after until it is done. It goes from done to disgusting slime in about 30 seconds. You have been warned.
Chow Mein Noodles: Make the pasta and cut as if for spaghetti. Then cut these strips into 1- to 1-1/2” pieces. Drop uncooked into hot oil and cook for a few seconds (they will probably take less than 1 minute). Remove from oil and drain on paper towels. Then use immediately or freeze.