Gluten-Free Homemade Pasta

Seems as though getting healthy is trendy & I have no qualms about it. Lately food allergies are on the rise, particularly allergies to gluten - I feel like it's the new lactose-intolerance of 2013. In any event, chances are someone you know is gluten-intolerant which is no fun but there are so many options now that they too can have their cake and eat it too - or in my world pasta.

I picked up a bag of garbanzo bean flour at the grocery store (there are so many "flour" options now!) & thought I'd give it a whirl in some pasta that I adapted from this recipe.

Whether you can eat flour by the pound or none at all this gluten-free pasta will satisfy your carb craving. Oh & it's packed with tons of protein. #winning

Click through for the full recipe & photos.

Gluten-Free Pasta Dough

• 4 cups garbanzo bean flour + extra for dusting surface
• pinch of kosher salt
• 1 1/2 tb extra virgin olive oil
• 3 tb white wine, sauvignon blanc or chardonnay, (wine can be replaced with equal amount water)
• 3 large eggs

Make it!

1. Place all ingredients in the bowl of an electric mixer.
2. Mix on medium speed until the dough forms a smooth ball that pulls away from the sides of the bowl.
3. If the dough is too wet, more flour will be needed to avoid the excess moisture. If the dough is too dry, a few more drops of water will be needed to avoid it from crumbling. I think it actually works a little bit better on the dryer side.
4. The dough should look smooth and elastic, and be slightly moist to the touch. Gather the dough so it’s smooth, form it into a ball, and place it in an oiled bowl and cover with plastic. Let the dough rest at room temperature for about 30 minutes to an hour.
5. Once dough has rested, cut the ball into small chunks.
6. Working one chunk at a time roll it between your hands or on a cutting board to form a pasta worm.  Run it between the flat plates of your pasta attachment starting with the smallest number (setting 1 or 2). Run it through several times on settings 2. I found that with the garbanzo bean flour it makes for a more delicate dough so I only went up to level 4 on kitchen aid settings.
7. Hang your pasta sheet a pasta rack, if it is too delicate lay it out flat on a floured cutting board or baking sheet in one layer - do not over lap or you'll end up having to repeat the work you've done because the pasta will stick to itself.
8. Work through the rest of your dough until it is all flat sheets of pasta.
9. Change the attachment to the fettucini attachment and run flat sheets of pasta through this - one time only.
10. Make loose nests & dust with flour so the strips of pasta don't stick to each other.
11. The pasta may be cooked fresh as is, or may be loosely formed into nests and allowed to slightly dry on a sheet tray to be used for later cooking.
12. It only takes about a minute or two to cook in salted boiling water & is a great alternative to traditional flour pasta.