Obligatory warning: several people have had less than stellar results with my recipe. I made it up myself, I’m not a chef, scientist or chemist, so I can’t explain to you why it seems to have very mixed results. I’d love to have “ah ha” answers, but I just don’t. So I’ll start with this. Do not attempt this recipe if you cannot spare the ingredients and the time needed in case it doesn’t work out. It just might not. But if you have some coconut flour (or another flour type) on hand and some eggs to spare and you feel like experimenting a bit to figure out what ratios work for you, then have some fun and go for it.
It is with much excitement that I present the following to you.
I don't know about you, but I kinda miss pasta. I know there are rice pastas out there, but if you're hoping to avoid grains altogether, you're left with options like this for "pasta".
Now... don't get me wrong. Spiral sliced veggies are a fantastic alternative! Oh the things you can make with a spiral slicer. (I'm in the market for a good one, myself)
I had long desired to find another option though. Since none is easily available, I decided to put my Suzie Homemaker apron on and give it a go myself.
I was given this beauty by my Uncle.
It's an Al Dente pasta maker. He is my new friend. I shall name him Herb. I put off using Herb for a while because I was intimidated by his complexity. I wasted that time though, because I came to discover how simple and user friendly he is. There is a set of rollers and several attachments for different pasta types. You can do linguine, spaghetti, lasagna... tons. I can even make ravioli. Each attachment has a few different pasta options, so there's not tons of parts. There is the main unit, 2 attachments for pasta, the ravioli attachment, and the crank. And there's a clamp to hold it to the table so it doesn't move around while you crank. It's super easy.
So here is the recipe.
I used the following:
1.5 Cups of coconut flour. (You could use any Gluten free or wheat flour to make a traditional version.)
2 Eggs
Water
Adorable assistants ;)
That's it!
Mix the flour with the eggs until you get an even color and texture. If you need to moisten the dough, that's what the water is from. I found that I needed a bit more water than I thought, because the coconut flour is a bit denser than wheat flour. It is dairy free, soy free and grain free. Sprinkle in a pinch of salt if you desire. I did.
Next, you'll sprinkle some flour on a cutting board or hard surface. Knead the dough and form a mound. Take a moist towel and cover it. Let it sit like this for 10-15 min. This allows the ingredients to bond together.
Dough mound :)
Covered with my Totoro towel. :)
After it's set, you'll start slicing 1/4 inch thick slices from the side. Roll these in the pasta maker.
After you have cut your noodles, you can dry them on a rack. I have a pasta rack, but I'm sure you could hang them on whatever you have on hand. This allows them to dry out nicely before you boil them like you would regular pasta.
Boil as usual, taking care not to overcook them. They get mushy faster than "regular" pasta, so you don't need to cook them as long. For richer flavor, use some fresh stock. :)
And there you have it. Yummy pasta noodles without Wheat. (or dairy, or soy)
Prepare your favorite sauce and serve.
Enjoy
