If you know me (and my build) then you probably think that the stoic eye-tie on the right is my Great Grandpa…but you’d be wrong.
Look at that scrappy little guy on the left, that’s my Great Grandpa Anselmo.
Honestly, I feel like one of my thighs weighs more than he does soaking wet. But, I swear we’re related.
I never knew my Great Grandpa, which isn’t that strange, but when I see pictures like that one…or this one
I really wish I had, I think I would have liked him a lot.
That said, I know I like his pasta…and it’s this week’s recipe (with a bit of a gluten-free twist).
- 2 cups of flour (For Gluten Free, use Pamela’s all-purpose flour)
- 2 Eggs
- 1/2 tsp olive oil
Additional For Gluten Free
- 1 tsp of Xanthum Gum (For Gluten Free Only)
- 1/4 cup of warm water
I’ve been making fresh pasta for a while, but after we switched to gluten-free it’s been hard to get the right consistency and mouthfeel (haha) to the noodles.
So…I figured I’d go all out and test a few additions to the GF version of the recipe which is how I turned out with these four mountains of cocai–flour on my butcher block.
Add your flour and salt to a sifter or fine mesh strainer to make sure you don’t have any clumps
Add your eggs to the little crater in the middle, whisk the eggs and slowly combine with the flour.
If you’re using GF flour, you’ll add the extra water at this time to help bring the dough together.
When everything is combined and you’ve kneaded the dough you’ll be left with something like this. If it’s too sticky, you need to add additional flour, but do it slowly to make sure you don’t add too much.
Let the dough rest for 30-60 minutes before putting it through your pasta machine.
This is my Grandpa’s, I like the hand crank for GF dough because I have a bit more control, but the attachments for your food processor are great too.
From there, you’re ready to cut, boil and sauce!
Remember, fresh noodles will always take less time to cook, so keep a close eye and finish them in the sauce.
Homemade noodles might seem a little overwhelming but this is a really easy recipe and the results are so much better than store-bought.
So there it is! Give this recipe a try, it’s so simple and delicious and a great thing to do on a Sunday afternoon.
I always send my mom these posts first so she can read through and make sure I’m doing right by the family. Well, she just let me know that I would have liked Anselmo, he was tough but tender and had a great garden.
Sounds like my kind of guy.
I'm an acting/improvising optimizing son of a gun.
I've been living and working and performing in Chicago since 2005. I love to eat, travel, talk and make people laugh. So for me this blog stuff is pretty neat.
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