I talked with a friend the other day about her husband going gluten-free and told her the only thing that I hadn’t really found was a good pasta. I had not made a homemade one so after talking with her I went on a search. Home Run!!!! This recipe is so good and the Gluten-free Girl and the Chef did a lot of work to make it perfect.
I had everything I needed except the garbanzo-fava flour and psyllium husk powder so I headed out this morning to purchase them. I purchased the flour at the local health food store and the psyllium husk powder at “The Vitamin Shoppe”. I had to laugh as the young man at the store said “oh yes psyllium husk powder is the roto rooter of fiber”. Hummm not sure I want that in my pasta!
I am so thankful that I have a food processor even though it is a hand-me-down and is a bit broken. I think with all this new gluten-free cooking I will be getting a new one soon. This recipe does tell you how to mix the dough if you do not have a food processor but it was so much quicker with one.
I measured all my ingredients and processed away. I did add a little more water and oil but I think a tad bit more would have been perfect. As you can see my dough cracked a bit so I know it was a little dry.
I will have to practice more on rolling out the dough getting it even. I think if I divided the dough in 1/2 and rolled out each section separately it would have been easier. On the recipe site there is a video of the Chef rolling out his pasta.
Please read all of the recipe post as it has lots of information on it. It also talks about eggs and the difference between free range and store-bought in recipes. I am glad I had some free range eggs that my friend had just brought me. Free range eggs are much more healthy for you and have
• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene
Read more: Real Food
Now I just need to see if I can dry and store this so I don’t have to make fresh every time I want pasta.