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Gluten-Free Fresh Pasta Dough

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Gluten-Free Fresh Pasta Dough

Ingredients

1 cup Brown Rice Four Mix
1/2 teaspoons xanthan gum
2 large Kings Organic Eggs
Brown rice flour (for rolling out dough)

*Recipe can be doubled

Preparation

The dough can be used to make ravioli and other filled pasta, and it can be used in a pasta machine. Take note: Fresh pasta cooks very quickly in boiling water.

 

1. Mix flour and xanthan gum in large bowl of electric mixer. Add eggs and mix at medium speed for 2 minutes. Dough should be smooth, pliable and hold together without being sticky. If it is really sticky, add a bit more flour. (This will depend on the dampness in the air, the size of the eggs and how you mixed and measured the flour in the first place).

For Manicotti/Cannelloni:

2. Divide dough into six equal pieces (12 if you have doubled recipe) and roll each piece into a ball using your hands. Place one level tablespoon of brown rice flour on a Silpat mat (or on a wooden board, or a large sheet of wax paper).  Take one ball and gently cover it with brown rice flour. Set it aside on a piece of wax paper or a small clean plate. Repeat with each of the five remaining balls. Spread any remaining flour over the surface of the Silpat mat.

3. If using a silpat mat, fold mat in half and place one ball of dough so dough is sandwiched in the center between the top and bottom of the mat. Roll dough into a six-inch round (sprinkle with extra flour if dough becomes too sticky). Dough should be thin enough so you can see your hand through it. Place round of dough on a cotton or linen dishtowel. Cover with another towel. Repeat with remaining balls of dough. If using wax paper, place ball of dough on one piece of wax paper and cover dough with a second piece. If using a wooden board, be sure to use additional flour so dough will not stick when you roll it.

For Lasagna:

2. Divide dough two equal pieces (four if you have doubled recipe) and press into a thick square shape using your hands. Place one level tablespoon of brown rice flour on a Silpat mat (or on a wooden board, or a large sheet of wax paper).  Take one square and gently cover it with brown rice flour. Set it aside on a piece of wax paper or a small clean plate. Repeat with other square. Spread any remaining flour over the surface of the Silpat mat.

3. If using a silpat mat, fold mat in half and place one square of dough place so dough is sandwiched in the center between the top and bottom of the mat. Roll dough into a 9x9-inch square (sprinkle with extra flour if dough becomes too sticky). Dough should be thin enough so you can see your hand through it. Place square of dough on a cotton or linen dishtowel. Cover with another towel. Repeat with remaining square of dough. If using wax paper, place ball of dough on one piece of wax paper and cover dough with a second piece. If using a wooden board, be sure to use additional flour so dough will not stick when you roll it.

For Filled Pastas and Pasta Machine:

1. Divide dough into two equal pieces (four if you have doubled recipe). Follow your recipe directions for filled pasta or instructions for using pasta machine. You may need to hand roll the pasta a bit before putting it through the machine. Also, when using a pasta machine, you may have to add a bit more brown rice flour mix so the dough doesn’t stick to the rollers of the machine (see Step 1, above). If the dough is cracking a bit at the edges, moisten it a bit with a few drops of water. Rolled dough should be thin enough so you can see your hand through it. Moisten edges with a wet finger to make tortelloni, ravioli, etc.

 

Cooks Notes:
Fresh pasta is best when eaten the same day. Rolled/cut pasta can be wrapped in cotton or linen dishtowel and left on counter for up to two hours before it starts to dry out.

Rolled and cut dough can be stored in refrigerator for up to two days if well wrapped in plastic wrap and then put in a tightly sealed container. If making fettuccine, spaghetti, or pappardelle, etc., coil into little nests, allow to air dry for 15 minutes, and store in tightly sealed plastic bags.

Unrolled and uncut pasta dough can be stored in refrigerator overnight: roll dough into a large ball and wrap tightly in plastic wrap (press wrap onto surface of dough so there are no air pockets) and then wrap tightly in aluminum foil. Bring to room temperature before proceeding.

When making baked pasta dishes, brush baking dish lightly with olive oil.