WHOLE GRAIN GLUTEN FREE PASTA RECIPES

Steps:

• In a small bowl, combine the psyllium husk powder with 4 Tbsp. of water, the olive oil, and egg. Whisk well until homogenous and set aside for 5 minutes to gel.
• Meanwhile, in a medium bowl, combine the buckwheat, sorghum, and tapioca flours with a whisk. Stir in the salt. Add the psyllium mixture to the dry ingredients along with the gluten-free sourdough starter. Mix well with a stiff wooden spoon. Note: The dough should be soft and slightly tacky but not sticky or crumbly. If dough seems dry, add additional water, 1 Tbsp. at a time. If dough is overly sticky, sprinkle in a bit more sorghum flour.
• Once the dough is at the right hydration, knead it by hand in the bowl until smooth, adding flour if necessary to prevent sticking. Cover dough and allow to ferment in a warm space in your kitchen for 4-12 hours, or overnight.
• When ready to cook the pasta, bring a large pot of water to a rolling boil. While waiting for the water to heat, punch down the pasta dough and knead several times until smooth.
• Flour a clean work surface with sorghum flour. Divide the pasta into two workable portions and place the first on the floured work surface. Roll the dough as thin as possible without tearing it using a rolling pin or pasta roller and flouring the dough as needed. Cut into desired shapes – linguine, fettuccine, or lasagna all work well.
• Once the water is boiling, add a couple of Tbsp. of salt to the water. Drop the rolled and cut noodles into the water and boil for 2-3 minutes or until cooked but still al dente. Remove with a slotted spoon and dress immediately with olive oil or stir into your favorite sauce to prevent sticking.
• Repeat rolling, cutting, and boiling process with second portion of dough. Serve immediately.