I am in love! This gluten free brown rice pasta recipe is heaven on plate! And it is so easy to make! I have made flat pasta (linguine-style) and ravioli pasta with this recipe and it works – without any starch at all! And because I used superfine brown rice flour, it did not have any grittiness at all. I had hunted all over the web for a brown rice pasta recipe that did not include potato, tapioca or corn starch or flour, but had no luck. I wanted a healthy, gluten free brown rice pasta recipe. The brown rice pasta recipes used by most manufactures do not include starch, just brown rice flour and water. So, to the drawing board I went and came up with a recipe that contains a bit of guar gum, which is corn-free, and I added just a bit of oil to make it easier for pushing through a pasta maker. I used my pasta attachment for my KitchenAid mixer. Of course, the oil is not necessary if you’re going to roll it by hand, but a little flavor and the lack of stickiness is well worth it. This recipe is not only gluten-free, but also egg-free.
Update: I finally got around to experimenting with this recipe. I did not want to add a bunch of starch to it to make it have a good texture, like my Gluten Free Egg Noodle Recipe. Therefore, I resorted to adding gum, and egg whites. See the final recipe on Answers.com, Brown Rice Pasta Recipe. Just be sure to use “superfine brown rice flour“.
Gluten Free Brown Rice Pasta Recipe
- 2 cups superfine brown rice flour (I use Authentic Foods brand.)
- 2 teaspoon guar gum
- 2 teaspoon extra virgin olive oil
- 1 cup filtered water
- Add flour and guar gum to the bowl of your mixer; whisk together well.
- Add oil to the cup of water.
- Using the paddle attachment, or dough hook, slowly pour the oil and water mixture into the mixing bowl while it is running on medium speed. Once the dough comes together (should take entire cup of water), stop the mixer and form a ball with your hands.
- If using a KitchenAid pasta attachment, use the flat pasta plate. Shape half the dough into a log and push it through the funnel. (Place other half in a ziplock bag.) Turn mixer on high and push the dough further; cut pasta off at the plate with a sharp knife. If not using a pasta maker, roll dough out as thin as possible between 2 sheets of plastic wrap and cut into desired shapes. I used a small biscuit cutter for my raviolis; filled one side with 3/4 teaspoon filling (broccoli, pesto sauce and parmesan cheese), and topped with another circle; and then pinched sides closed (no egg wash needed).
- Boil water, add a tad bit of oil; and add pasta. Cook flat pasta about 1 minute; and ravioli for about 5 minutes, depending upon its thickness.
When using a pasta maker, use as much flour versus water as possible, with still comfortably moving through the press. The above is the least amount of flour you can use.
If rolling the dough out by hand to make flat pasta, just roll it out thin, not too thin or it will stick to the plastic wrap and rip while removing. If you make a mistake, just form a ball with your errors and roll out again. Just make sure you place any dough in a ziplock bag until needed.
When making linguini-style pasta using my KitchenAid pasta attachment the noodles stuck together a bit, but still tasted great!
For Thin Pasta:
When rolling by hand, do not be afraid to use plenty of superfine rice flour for dusting. The more you use, the easier it is to roll out thin. Continue to flip and roll several times.
I'm looking forward to trying this same recipe without the guar gum, and then without the use of the superfine variety of rice flour. Perhaps you'd like to take a stab at one of these before I do. If so, please report and share with us all by leaving a comment below.
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