Among all of the comfort foods out there, one of them high on the list is probably spaghetti.
Wonderful, hot, flavorful and satisfying spaghetti — full of gluten. What can those suffering as a celiac or just wanting to remove gluten from their diet do?
I can help.
Following is a recipe for homemade gluten-free pasta that will allow you to prepare the start of a terrific spaghetti dinner — one your family won’t be able to tell the difference from regular, store-bought noodles.
2 cups (280 g) all purpose gluten-free flour, plus more for dusting (my favorite is King Arthur)
1 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (45g) Expandex modified tapioca starch (or replace with an equal amount of tapioca starch/flour)*
1/2 teaspoon kosher salt
2 eggs (100g, weighed out of shell) plus 2 egg yolks (50g) at room temperature, beaten
1 tablespoon (14g) extra virgin olive oil
1/3 to 2/3 cup (2-2/3 to 5-1/3 fluid ounces) warm water, plus more as necessary
In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs and egg yolks, and pulse until combined. If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well. Add 1/3 cup water, and process (or mix) until moistened.
With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor. In a bowl, add water about 1 teaspoonful at a time, mixing constantly until the dough holds together really well. If the dough feels stiff, add more water until pliable.
Place the dough to a lightly floured surface and divide it into 4 equal parts. Work with one part at a time and cover the others with plastic wrap to keep moist. Knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick. Just simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible. Cut into shapes using the pasta machine or a sharp knife.
Bring a large pot of salted water to a rolling boil. Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes. When done use your favorite tomato or garlic butter sauce.
TammySue Vincent is a celiac and the editor’s wife.