Updated: Feb 24
The namesake image of TMUAN, this was my initial run at homemade, gluten-free pasta, and it was an absolute home run! The noodles produce a "gluten-y" feel, which offers both camps something nice to noodle about... see what I did there?
Add your favorite sauce, but a simple butter and garlic sauce works well to allow the noodles the forefront of the plate. Adding Kalamata olives capers, and grated Parmesan cheese will add the requisite saltiness and complete this dish! Quickly sauté some small broccoli florets, add some torn basil, and you're good to go!
On to the noodle recipe!
2 cups (300 grams) King Arthur all-purpose GF flour
2 large eggs
3 egg yolks, plus more as needed
Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
Line three baking sheets with parchment paper and lightly dust with flour. Set aside.
Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough. Have a pasta machine, use it. No machine? No worries: roll out in rectangular shape with floured rolling pin until 1-2mm thick (or to your desired noodle thickness). Keep lightly flouring to avoid rolling pin sticking to dough. Once in a while, flip sheet and flour top to keep from sticking to table/counter.
To hand-cut noodles, stack a couple sheets of pasta lightly dusted with flour, then loosely roll into thirds lengthwise (like folding a letter). Cut with a sharp knife to desired width of noodle, continuing until all the dough is used. The narrower the noodle, the less sheets/folding should be used, otherwise they’ll tend to bend and fold and not give proper cuts.
Gently fluff and separate noodles and pile onto prepared baking sheets into nests of single portions (about 3 ounces).
Cover until ready to use. Cooks quickly, so only a couple of minutes for al dente.