g-free foodie
This gluten-free pasta recipe makes perfect fresh lasagna sheets or hand-cut pasta! You can also roll the dough thicker for fresh noodles that are fabulous in chicken soup or braised beef and noodles.
How to choose a gluten-free flour blend for fresh pasta:
How to choose a gluten-free flour blend for fresh pasta:
Which gluten-free flour blend you choose is super important for fresh pasta.
You’ll definitely want a blend that contains some starch, like tapioca, corn, arrowroot or potato starch, and one that has a light, all-purpose body, that contains flours made from rice, sweet rice, brown rice, or sorghum.
I wouldn’t use a blend made with nut flour to make fresh pasta, at least until you've gotten the hang of it and understand the textures. I would not use a blend that contains bean flours at all, as they can be heavy and change the flavor of the pasta substainally.
Flour + climate will affect you gluten-free pasta dough:
The climate of where you're cooking, the moisture in the flour you're using, and the amount of hydration your gluten-free flour blend can absorb will all affect the outcome of your pasta dough.
Flour + climate will affect you gluten-free pasta dough:
You may need more liquid ingredients in hot, dry weather than you will in wintertime. You might need more flour in a humid area, or if you store your flour in the freezer. The size of your eggs will also make a difference.