John Myers
Ingredients for 4 servings:
- 150 g buckwheat flour
- 50 g rice flour
- 1 tbsp psyllium husk, ground
- 60 g flour (chickpea), baked, then it is not bitter
- 60 g corn flour, finest
- 100 g flour (light gluten-free ready-mix, e.g. Glutano
- 10 g locust bean gum
- 5 eggs
- 1 tbsp water
- 2 tbsp oil
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 42 minutes
for ribbon pasta from the pasta machine
I usually mill my own gluten-free flour, but here I used a flour blend, and this recipe is the first that has truly reconciled me with gluten-free pasta. It took several attempts, and the pasta wasn’t worthy of the word pasta. All ingredients for the dough must be at room temperature. No salt is added to the dough! The dough makes wonderful ribbon or wide noodles—it’s not suitable for spaghetti, which unfortunately breaks. Gluten-free dough isn’t as elastic as regular pasta dough. Combine all ingredients except the water in a large bowl and knead thoroughly. Add the water only a tablespoon at a time; two tablespoons should be enough. The dough shouldn’t stick to your hands! Divide the dough into at least 10 pieces. Process one at a time with the pasta machine. Cover the others tightly so they don’t dry out. I start with the highest setting (0), run the dough through each setting twice, and stop at the second-to-last setting. I don’t recommend using the very thinnest setting. Immediately cut the resulting sheet of dough into wide noodles and place the resulting pile of pasta on a tea towel to dry. Process the entire batch in this way. Bring salted water to a boil, and when it’s bubbling, add half of the pasta. After a minute, they’ll be cooked, float to the top, and be skimmed off. Then cook the second batch. Leftover pasta is perfect for pan-frying in butter the next day.
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