Gluten Free Pasta Dough
By Breville
Images
Serves
Makes 2 servings
Ingredients
- 150g (¾ cup) brown rice
- 150g (¾ cup) dried chickpeas
- 1 cup tapioca flour
- 1½ teaspoons xanthan gum
- 2 eggs
- 1 tablespoon olive oil
- Pinch salt
- 1 to 2 tablespoons water
Procedure
Gluten free pasta dough is easy to make with the Breville Boss blender.
Place rice and chickpeas into blender jug and secure lid. MILL 2 minutes or until finely ground into flour.
Place 1 cup rice flour mixture into a bowl. Add tapioca flour and xanthan gum and stir to combine. Create a well in the center of the rice flour mixture. Crack eggs into the center. Add oil and a pinch of salt. Stir the mixture together from the center slowly pulling in the flour from the edges until combined. If dough has not combined, add 1 to 2 tablespoons water, as required, until combined. Knead the dough until it forms a smooth ball and is no longer sticky.
Lightly flour the work surface with some of the remaining chickpea flour mixture. Roll out dough until ¾-inch thick. Cut dough into desired shape using either a ravioli stamp, or pasta machine with desired attachment. You may also manually cut the dough into long thin, fettuccini like strips. Sprinkle some of the remaining chickpea flour mixture onto a clean dry tea towel. Place pasta on tea towel and set aside for 5 to 10 minutes or until lightly dried.
Cook, in batches, in a large saucepan of salted boiling water until al dente.
Place rice and chickpeas into blender jug and secure lid. MILL 2 minutes or until finely ground into flour.
Place 1 cup rice flour mixture into a bowl. Add tapioca flour and xanthan gum and stir to combine. Create a well in the center of the rice flour mixture. Crack eggs into the center. Add oil and a pinch of salt. Stir the mixture together from the center slowly pulling in the flour from the edges until combined. If dough has not combined, add 1 to 2 tablespoons water, as required, until combined. Knead the dough until it forms a smooth ball and is no longer sticky.
Lightly flour the work surface with some of the remaining chickpea flour mixture. Roll out dough until ¾-inch thick. Cut dough into desired shape using either a ravioli stamp, or pasta machine with desired attachment. You may also manually cut the dough into long thin, fettuccini like strips. Sprinkle some of the remaining chickpea flour mixture onto a clean dry tea towel. Place pasta on tea towel and set aside for 5 to 10 minutes or until lightly dried.
Cook, in batches, in a large saucepan of salted boiling water until al dente.
Gluten Free Pasta Dough
By Breville
Serves
Makes 2 servings
Ingredients
- 150g (¾ cup) brown rice
- 150g (¾ cup) dried chickpeas
- 1 cup tapioca flour
- 1½ teaspoons xanthan gum
- 2 eggs
- 1 tablespoon olive oil
- Pinch salt
- 1 to 2 tablespoons water
Procedure
Gluten free pasta dough is easy to make with the Breville Boss blender.
Place rice and chickpeas into blender jug and secure lid. MILL 2 minutes or until finely ground into flour.
Place 1 cup rice flour mixture into a bowl. Add tapioca flour and xanthan gum and stir to combine. Create a well in the center of the rice flour mixture. Crack eggs into the center. Add oil and a pinch of salt. Stir the mixture together from the center slowly pulling in the flour from the edges until combined. If dough has not combined, add 1 to 2 tablespoons water, as required, until combined. Knead the dough until it forms a smooth ball and is no longer sticky.
Lightly flour the work surface with some of the remaining chickpea flour mixture. Roll out dough until ¾-inch thick. Cut dough into desired shape using either a ravioli stamp, or pasta machine with desired attachment. You may also manually cut the dough into long thin, fettuccini like strips. Sprinkle some of the remaining chickpea flour mixture onto a clean dry tea towel. Place pasta on tea towel and set aside for 5 to 10 minutes or until lightly dried.
Cook, in batches, in a large saucepan of salted boiling water until al dente.
Place rice and chickpeas into blender jug and secure lid. MILL 2 minutes or until finely ground into flour.
Place 1 cup rice flour mixture into a bowl. Add tapioca flour and xanthan gum and stir to combine. Create a well in the center of the rice flour mixture. Crack eggs into the center. Add oil and a pinch of salt. Stir the mixture together from the center slowly pulling in the flour from the edges until combined. If dough has not combined, add 1 to 2 tablespoons water, as required, until combined. Knead the dough until it forms a smooth ball and is no longer sticky.
Lightly flour the work surface with some of the remaining chickpea flour mixture. Roll out dough until ¾-inch thick. Cut dough into desired shape using either a ravioli stamp, or pasta machine with desired attachment. You may also manually cut the dough into long thin, fettuccini like strips. Sprinkle some of the remaining chickpea flour mixture onto a clean dry tea towel. Place pasta on tea towel and set aside for 5 to 10 minutes or until lightly dried.
Cook, in batches, in a large saucepan of salted boiling water until al dente.