Hand made gluten free pasta with sourdough

I have been using sourdough discard in almost all my food since the lockdown started in March. I find it a great way to use less eggs, gum, nut flours, and oil. It gives the dough the pliability which makes you feel like you are making stuff with regular flour. For me that is a great feeling. I have been making gluten free chapathi’s , crackers and lots more for the past 2 months. I was really happy with how my pasta turned out and here is my recipe

For the Pasta

• 1 cup brown rice flour
• 1 cup jowar or chickpea flour
• 3/4 cup tapioca/potato or corn starch
• 3/4 tsp chia seed powder
• 1 tsp salt
• 2 cups water
• 1 tbsp sourdough starter – How to start a starter Sourdough starter – Brown Rice and Water

Method

1. Mix the dry ingredients in a bowl, to this slowly add the starter and water.
2. Thoroughly mix the ingredients to get a workable dough
3. Let it rest covered for half an hour
4. In the meanwhile make your sauce
5. Once you are done making the sauce,take a baking sheet or place dough on a floured surface. Now cut the dough into 4 portions.
6. Slowly roll out each dough ball into a rectangular shape
7. Once the dough is rolled out with a pizza cutter cut the dough into equal lengths. If you have a pasta attachment then place it through to get neatly seperated fettucine portions.
8. Place the pasta pieces in a little flour (jowar or chickpea) and let it remain for atleast half and hour.
9. Now fill a pot with 2 litres of water, add salt and bring the water to boil. Put the pasta pieces into the water and it should cook in 2 minutes so it is ‘al dente’. Do this in batches so you can keep a watch on the cooking time of the fettucine.
10. Add the drained pasta to your choice of sauce.
11. For a red sauce follow this standard sauce of mine Tomato Sauce and add any veggies or protein of your choice
12. For a white mushroom sauce. First heat butter or oil in a wok, add few pods of garlic and a small onion. Once the onions are transparent , add 200 gm mushrooms, salt and pepper and dried herbs. Saute the mushrooms and then add any dairy or non dairy milk ( I prefer cashew milk, soak a handful of cashews in hot water for half an hour and then blitz it) and you could also add a little bit of cheese or vegan cheese to it.

If you are looking for a regular glutenfree pasta recipe, do check out my book