Grain-Free Pasta

Remember the days when pasta-night was an easy dinner??  I don’t know about you, but I have not yet found a safe pasta to buy.  I would if I could – we love pasta!  Even though it takes more effort than opening a box, this pasta is worth it just for the joy it brings to my family.  As a bonus, it also tastes REALLY good!

For each 2-3 servings use:

96 g Quinoa / Buckwheat Flour Mix

1/8 tsp xanthan gum

1 large egg

Bring all ingredients to room temp.  Combine dry ingredients and pour it into a deep-dish pie plate.  Make a well in the center and drop eggs into the well.  Gently mix eggs into flour mix, working into a “knead-able” dough.  When possible, start kneading the dough, working all the loose, dry bits into it.  Continue to knead until there is no more loose flour in the pie plate.  This is a very firm dough and takes a bit of “muscle” (for lack of a better term) to get it thoroughly kneaded.


Dough should not feel tacky to the hand, but may stick VERY slightly to the bottom of the pie plate.  If dough is too tacky, lightly dust pie plate with buckwheat flour and knead into dough.  If it feels dusty, put a couple of drops of water in the bottom of the pie plate and knead into dough.


When dough is thoroughly kneaded and smooth, divide into 4 pieces per egg used.  Wrap dough balls in plastic (or just put them in a zip storage bag) and let the dough rest for 20 to 30 minutes at room temperature.


Using a pasta press, roll out to desired thickness and cut to desired shape.  Hang and dry pasta or place directly into boiling water.  Boil for 2 – 4 minutes, depending on thickness and moisture level.


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