Gluten Free Egg Noodles – Gluten Free Pasta

Ingredients:

Serves 2 - 3:
• 1/2 cup + 2 tablespoons potato starch + 2/3 cup for kneading + more for dusting
• 1/2 cup + 2 tablespoons cornstarch
• 5-1/3 teaspoons xanthan gum
• 1/4 teaspoon salt, plus more for cooking
• 4 large eggs, at room temperature
• 4-1/2 teaspoons neutral-flavored oil, plus more for boiling
Serves 4 - 6:
• 1-1/4 cups + 1-1/3 cups for kneading + more for dusting
• 1-1/4 cups cornstarch
• 3-1/2 tablespoons xanthan gum
• 1/2 teaspoon salt, plus more for cooking
• 8 large eggs, at room temperature
• 3 tablespoons neutral-flavored oil, plus more for boiling

Instructions:

1. In a large bowl, whisk together starches, xanthan gum, and salt.
2. In a separate bowl, whisk together eggs and oil.
3. Add egg mixture to flour mixture. Mix with a wooden spoon until dough forms.
4. Transfer to a heavily starch-dusted surface or the bowl of a heavy-duty mixer fitted with a kneading attachment. Knead until dough is no longer sticky, and no seams show, 5 - 7 minutes by hand or 2 minutes using a mixer. Continue to add additional starch, as needed to prevent stickiness.
5. Form dough into a log. Cut into 4 pieces (not necessarily equal). Set 3 pieces aside.
6. Transfer one piece of dough to a starch-floured surface. (A silicone baking mat is ideal.) Using your fingers, flatten dough and shape into a rectangular patty.
7. Using a lightly-floured rolling pin, roll out as thin as possible, less than 1/16-inch, on a starched-dusted surface. Flip the dough often and roll some more, dusting with additional potato starch as needed. (If you're using a pasta machine or roller, add starch each time you pass it through the roller. Begin with the notch on 0. Then set it a notch thinner each time you pass it through. You should be able to roll it to number 5 or 6.
8. If cutting by hand, fold the dough over twice.
9. Cut into 1/4-inch wide strips or 4-inches wide for lasagna noodles.
10. Unfold the strips; set aside. Repeat the process with remaining sections of dough.
11. Fill a large saucepan with water. Add a splash of oil to prevent sticking, and bring to a boil. Add pasta, and cook until desired tenderness, 9 - 17 minutes, depending upon thickness. Test for doneness.
12. Once cooked, the water will be very starchy. Drain and rinse pasta with cold water. (This stops the pasta from cooking further and from sticking together.)
13. Serve with piping hot sauce, or use in lasagna, tortellini, or cannelloni (coming soon), to name a few dishes. Another option is top with butter and Parmesan cheese and microwave until butter melts. Freeze any leftover, raw pasta in resealable sandwich bags.

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