Pasta Fatta in Casa (Homemade Pasta)

How to make delicious, fresh gluten-free pasta that doesn’t taste any different from fresh, Italian (gluten) semolina pasta. Learn how to make an assortment of different types of pasta including lasagna, cannelloni, tagliatelle, tortellini, and ravioli.

A year ago, we did an on-line cooking class on making homemade pasta. We were so excited that we were able to produce a fresh gluten-free pasta that tasted as good as the "real" thing. Here we sit a year later and we are still enjoying homemade fresh gluten-free pasta. Since this pasta is so wonderful we felt that it would be worth it to bring back this class and spend some time talking about making different kinds of fresh pasta. In this month’s class we will walk you through how to make basic pasta dough, spinach pasta as well as many different kinds of pasta that you may have once thought were a thing of the past.

Choosing the appropriate gluten-free flour

Our test kitchen’s agree that the best gluten-free flour mix for this pasta recipe is The Gluten Free Pantry’s Country French Bread flour mix. It is quite easy to work with and produces a perfect pasta dough. (To purchase this product, visit the Gluten Free Pantry at www.glutenfree.com.)

Essential Equipment

Of course you will need several tools, appliances and pots to make your pasta. Should you find that you are missing something please visit the Glutenfreeda shopping mall. You will find all the items available through our affiliate Cooking.com.

Food Processor

The traditional way of preparing fresh pasta is to place the flour on a flat surface, make a well in the center and add the eggs and oil. In order to alleviate the pain and frustration I expected to encounter with this method, I went straight to my trusty, old food processor and found the results to be more than satisfying.

Pasta Machine

Avoid automatic pasta machines that mix and then expel the finished pasta. You will find the results are not as good as pasta rolled out through a hand-crank machine. Luckily the cost of a hand-crank pasta machine is very reasonable. Note: Never wash a hand-crank pasta machine with water — the flour will freeze up the roller. Instead simply dust off the pasta machine with a clean, dry cloth.

Pasta Cutter

A simple device that resembles a pizza cutter. This is quite helpful in creating nice finishes to the edges of your pasta as well as cutting nice, clean straight lines.

Getting Started

Basic Pasta Dough

• 2-1/2 cups gf flour
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 5 eggs
• 1egg yolk

Place all the ingredients in a food processor and pulse until the dough is just combined. Dump out the dough onto a lightly gf floured surface and knead several times until the dough is satiny and elastic, about 10 minutes. Place the dough in a bowl and cover. Let the dough rest for about 30 minutes before proceeding.

Assemble the pasta machine. Start at the lowest setting (usually they will have settings 1 through 6 — 1 being the widest setting). Cut a small chunk off of the rested dough and knead several times. Press the dough out with your hands so that it is fairly flat (about 1/4 inch thickness). Run the dough through the pasta machine.Lightly flour the dough (with gf flour) if it threatens to stick. Guide the dough as it comes out of the machine with a flat hand. Take the pasta and fold into thirds.
Run it through the first press again with the folded edges running perpendicular to the pasta machine. Set the rollers to 2 and run the sheet through the machine.. Keep rolling it through the machine, decreasing the width of the rollers each time, until you get to setting #5. Place the finished sheet of pasta on a baking sheet dusted with cornmeal and cover with plastic wrap. Repeat this process with the remaining dough. Do not lay the sheets of pasta on top of each other or they will stick together. To avoid this problem, lay plastic wrap on top of each layer. Now you are ready to make whatever kind of pasta you would like.

Spinach Pasta

Flavored pastas will be a little wetter than your basic pasta dough. You may have trouble rolling them out the 5^th setting. If the pasta rips at this point, you may want to just roll it out to level 4.

Spinach pasta

Spinach Pasta

• 2-1/2 cups gf flour
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 1-1/2 cups fresh spinach, finely chopped
• 4 eggs

Squeeze all the water out of the spinach using square of cheesecloth. Place all of the ingredients in a food processor and pulse until just combined. Dump the dough out onto a gf floured surface and knead until the dough is satiny and elastic. If the dough seems too sticky, gradually work small amounts of flour into the dough while kneading. Cover and allow the dough to rest for 30 minutes before proceeding. Follow the directions above for making pasta sheets.

Making Lasagna

Lasagna is quite simple. Bring a large stockpot of salted water to a boil. Trim the pasta sheets into even long strips. Carefully place one lasagna noodle into the water at a time. Boil for about 5-6 minutes or until al dente. Drain. You are now ready to layer your lasagna noodles with a filling and bake. For a delicious lasagna recipe try our Lasagna recipe.

Making Ravioli

For ravioli, cut 2x2 inch squares out of your rolled pasta. Place 1 teaspoon of filling in the center of one square. Dip your fingertip in water and lightly coat the outer edges of the square. Place a square on top and press edges to seal (trying to eliminate all air pockets). If you’d like you can use the tines of a fork and press lightly on the outer edges to help seal the ravioli and add a decorative touch. Boil for 4-6 minutes in a large pot of salted water. Ravioli is done when it floats to the surface and is al dente when tested.

Making Tortellini

For some delicious ravioli recipes try this month’s Spinach Ravioli with Sage & Pumpkin or Ricotta Ravioli with Basil.

Making Tortellini

Cut 2x2 inch squares out of your rolled pasta. Place a nut-sized piece of filling toward one corner of a square of pasta. Dip your fingertip in water and lightly coat the outer edges of the square. Fold the top over to form a triangle and join the points together and press to seal. Boil for 4-6 minutes in a large pot of salted water. Tortellini is done when it floats to the surface and is al dente when tested.

Making Cannelloni

Cannelloni is simply flat sheets of pasta wrapped around a meat filling. Cut the pasta sheets into 4 inch squares. Carefully place one cannelloni noodle into the water at a time. Boil for about 5-6 minutes or until al dente. Drain. You are now ready to roll the cannelloni around a filling and bake.

Making Tagliatelle

Making Tagliatelle

This is one of the simplest pasta shapes to make, mostly because it doesn’t require a pasta machine. Roll out the pasta as thin as possible with a rolling pin. Beginning at one end, roll the dough into a long, thin cylinder. Beginning at one end, cut the roll into 1/4 inch slices. Gently ease the slices into separate strands of tagliatelle. Boil tagliatelle in salted water until al dente.

Storing Fresh Pasta

You can store any fresh pasta for 2 days by wrapping it tightly in plastic wrap and placing it in the refrigerator. Allow the pasta to come to room temperature before cooking.

The next time you want to enjoy pasta, try making some of your own. Put a little Dean Martin "That’s Amore" in the CD player, pour yourself a little glass of vino, roll up your sleeves and have fun! I am confident will definitely enjoy the results.

- Glutenfreeda