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Sotto’s Gluten Free Pasta
Finding the right formula wasn’t as simple as mixing special flours with water and eggs. Combs added xanthum gum as a binder to mimic gluten and replaced the water with milk to form a workable dough. Even so, the dough falls apart easily and can’t be rerolled, so it’s best to nail it the first time. Combs also found that cutting the dough into thin strands results in a pasta that’s too soft.
Cuisine Type
- italian
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Eggs
- Dairy
Source: Sotto restaurant
Finding the right formula wasn’t as simple as mixing special flours with water and eggs. Combs added xanthum gum as a binder to mimic gluten and replaced the water with milk to form a workable dough. Even so, the dough falls apart easily and can’t be rerolled, so it’s best to nail it the first time. Combs also found that cutting the dough into thin strands results in a pasta that’s too soft.
Ingredients
Yield: About 1 lb. pasta dough
8 oz. gluten-free flour (recipe follows)
6 egg yolks
1 whole egg
1 tbsp. extra virgin olive oil
1 tbsp. whole milk
Gluten-Free Flour
700 g. corn starch
450 g. tapioca starch
450 g. white rice flour
200 g. brown rice flour
20 g. xanthum gum
Steps
In medium bowl, combine all ingredients for gluten-free flour.
In large bowl, combine 8 ounces gluten-free flour, egg yolks and egg. Blend gently. Add milk and olive oil until just blended and dough forms. Work dough as little as possible.
Let dough rest for a short time before rolling out. Roll out and cut into desired shapes.
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Oct 18, 2024
