Made from Scratch

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I have previously written a post about making your own pasta from scratch.  Barely 6 months after I wrote this post I made the decision to eat a gluten-free diet for the sake of my health.  The pasta making attachment has languished at the back of the pantry and I keep promising myself that I will try making my own gluten-free pasta.  Well yesterday was finally the day.

After searching the internet and using some ideas gained through making other gluten dough such as pizza bases, I decided to give it a try.

Here is my recipe:

2 cups gluten-free flour
1/2 teaspoon salt
10g psyllium husk
3 eggs
25ml water
25 ml olive oil

2012-01-31 01Combine the dry ingredients, add the eggs and then gradually add the water and oil.  The mixture will not roll into a ball as it does if using wheat flour but it should be damp enough that you can squeeze it together in your hand.  Mix thoroughly for about 3 minutes.  Cover bowl with a damp teatowel to retain the moisture and work as quickly as possible.

Take a small ball of dough and knead well in your hands, press out into a thick disc and feed through the pasta roller on thickest setting.  The dough will crumble but persevere and do it several times until the dough starts to feed through in sheets.  Continue to fold and feed through until you have a good consistency and then feed it through progressively thinner settings.

003Once you have the thickness that you want you can cut it into lasagne sheets or attempt the next step of making fettucine.004It is certainly more difficult to make than conventional pasta but I am hoping it will be worth the effort.  Both the lasagne sheets and fettucine have been frozen so the final verdict will be when they are cooked.  I am very confident that the lasagne will be successful but I will have to wait and see with the fettucine.

Based on what I have done so far, I would say that this has been a worthwhile exercise and I will tweak the recipe further if required.

Watch this space………..

Hanging the Handle

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I had a Vileda broom with a detachable handle.  The idea was that you could buy replacement heads for it, however, by the time I decided that I needed a new head for the broom, they were no longer available.  I bought a new broom but the fact remained that I had a worn out broom head and a perfectly good handle.

I had read some time ago that the best way to hang home-made pasta to dry was over a broom handle resting between two chairs.  So I decided that my obsolete broom handle would now be my pasta drying rack.  The next question was where would I store it when it is not being used?

Since the handle will be used in the kitchen it seemed sensible to store it in the same room.  I fixed a hook to the wall of the pantry and hung the handle on it.  Now it is easily accessible when I am making pasta.

Close-up of handle

Here you can see it hanging just inside the pantry door.

Handle in pantry

It is only a small project but makes all the difference when things have a specific location and are easy to find when required.

Make Your Own Pasta


I have finally set some time aside to try out my pasta maker.  It is an attachment for my Kitchen Aid.  Here are some photos from my effort on Sunday afternoon.

2012-01-31 01The mixer with flat blade

2012-01-31 02Ingredients – flour, salt, eggs, water

2012-01-31 03Pasta roller

2012-01-31 04

Spaghetti cutter

2012-01-31 05Lasagne sheets – cut, floured and packaged for freezing.

2012-01-31 06Spaghetti – dried, coiled into a nest and ready to refrigerate or freeze.

I also made fettucine which we had for dinner that night.  I don’t think I will ever buy dried pasta again.I am very pleased with the results of my first attempt and am looking forward to experimenting with different flours and flavourings.

This is another food that I have complete control over the ingredients.  I have also eliminated more packaging from our lives.