This gluten free pasta recipe is foolproof and cooks quickly! It is a great recipe to get the kids to help with. They can cut out the shapes while you get the pan ready.
It’s adapted from King Arthur’s Gluten-Free Pasta recipe, posted on their website here:
My adapted recipe will serve 4, double it if you have a crowd to feed.
Gluten Free Pumpkin Pasta
1 large egg
1/4 cup pumpkin puree
1 teaspoon honey
1/4 cup brown rice flour, plus more for kneading and rolling
1/4 cup finely ground cornmeal
1/4 cup potato starch
3/4 teaspoon xanthan gum
1/2 teaspoon salt
Stir egg, pumpkin puree and honey together in a bowl until well mixed. Add remaining dry ingredients and stir until combined. Dough should be moist but come together in one ball.
Push out onto floured surface and knead one to two more tablespoons of brown rice flour into the dough. It should be smooth but slightly sticky. Cover with plastic wrap and let rest 20 minutes.
Roll out dough to desired thinness, using more brown rice flour as needed to keep it from sticking. It will look like you are using a lot of extra flour, but don’t worry, the pasta will be fine. I like to roll it out slightly less than 1/4 inch thick. Cut into shapes with small cookie cutters, or into small pieces with a pizza or dough cutter.
Cook pasta in batches in boiling salted water about 3 minutes, remove with a slotted spoon. Serve immediately, or store in a heat proof bowl, tossing with a little butter or olive oil to keep pasta from sticking together.
Don’t be afraid to experiment and substitute another pureed vegetable for the pumpkin. Try sweet potato or carrot, or even cooked chopped greens.
You can also fry these. Bring a low layer of canola or olive oil up to medium high heat in a deep saute pan, fry just a few pieces of pasta at a time. Remove fried pasta to a paper bag with 1/4 cup granulated sugar and a teaspoon of cinnamon in it. Shake to coat, then place on a paper towel lined baking rack to cool.