Homemade Brown Rice Fettuccini

The closest I am to any Italian “roots” is the Italian family we adopted when I was in high school. Well, what I mean is that my family hosted a student from the eastern coast of Italy during my junior year in high school and we got along so well we practically adopted her and her family into ours. That was in 2003, now nearly 8 1/2 years ago, and we still visit as often as possible and keep in touch through the internet. I’ve been across the pond to visit a few times now and it’s unbelievable how cooking comes with no struggle and the everyday meals seem like a special treat. I have not been back since I was diagnosed with Celiacs so it will be, without a doubt, a different experience. Now I know this wont come close to the standards of Italian made pasta but I’m willing to take on a challenge.

I always thought it would be fun to make my own pasta from scratch, but always thought it would be an impossible task that  would fail as miserably.
Mistaken, I struggled a little.
I don’t have the necessary equipment to make spaghetti but I decided to test my skills and make fettuccine, homemade not just boiled in a pot.

I encourage you to try this, whether you’re making it gluten-free or not. It may take a few times to get it perfect but pretty awesome to eat your own homemade pasta.

• 2/3 cup brown rice flour
• 1/3 cup tapioca flour
• 1/2 t. xanthan gum
• 1/2 t. fine sea salt
• 1 large egg
• 1 large egg yolk
• 1 T. extra virgin olive oil

Mix the dry ingredients; brown rice flour, tapioca flour, xanthan gum and sea salt together in a food processor. In a separate small bowl whisk together the wet ingredients; one full egg, one egg yolk, olive oil and 1 tablespoon water.

Slowly add the wet ingredients into the food processor as it’s still moving, pulse until the dough forms into a rough ball. If it seems to be too dry add a few drops of water, it it’s too wet add a little more rice flour.

Remove the dough and pat together into a disk. Cut the dough in half, and work with one half at a time. Place one ball of dough between two pieces of plastic wrap and roll into a very thin, even rectangle about 10×12 inches turning it several times. Repeat with the remaining dough.

If using it right away, peel off the top layer of plastic and cut into strips of desired width. If refrigerating or freezing, leave the sheets inside the plastic and cut later. Peel cut strips away from the bottom sheet of plastic and lay them on a wooden board to be later added into the boiling water. Bring 2 quarts of water to a boil and add the pasta. Cook, stirring occasionally, about 2-3 minutes. Drain and added desired ingredients.

I chose to cook my pasta immediately, check back tomorrow to see that amazing creation!

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