Stir’s Gluten Free Pasta Carbonara
Gluten Free Pasta Dough
- 3 tablespoons potato starch
- 1⁄2 cup tapioca starch
- 1⁄2 cup cornstarch
- 4 1⁄2 teaspoons xantham gum
- 1 1⁄2 teaspoons vegetable oil
- 3 each eggs
In a bowl mix together dry ingredients. Pour the dry ingredients out on a clean work surface. Shape into a small mound. Use your fist and a circular motion to create a wide well. Crack the whole eggs into the center of the well. Beat the eggs with a fork just as you would to make scrambled eggs. Very gradually, incorporate some of the dried ingredients into the eggs by bringing in a little at a time from the perimeter of the well. Be careful not to break through the wall of the well or the egg will race out all over the counter. When the dough becomes too stiff to mix with a fork, use your fingers to work the eggs and dried infredients together, only adding enough of the dried ingredients to make a cohesive ball of dough. You may not need to use all of the dried ingredients and the actual amount you use will vary every time you make fresh pasta depending on your eggs, cornstarch, and even the weather. To see if you have added enough potato starch, press a clean, dry finger deep into the dough. If nothing sticks to your finger, your dough is in good shape; if not, work in a little more potato starch or, if it feels close, as you knead the dough.
Move the dough over to one side and scrape your work area clean of any excess dried ingredients, especially any hardened bits, and then clean your hands as well. Lightly dust your work surface with potato starch and knead the dough by pushing it away from you with the heel of your hand, folding it over, giving it a quarter turn, and pushing it away again. Continue kneading, adding a sprinkling of potato starch if the dough feels sticky, until it feels as soft and supple as your ear lobe; this can take 5 to 8 minutes. Sprinkle the dough with a little potato starch wrap it in plastic or a cloth, and let it rest for a half hour before rolling it.
To thin the dough, set your pasta machine to its widest setting. Cut the dough in half and keep the rest wrapped in plastic while you work. Roll the dough lightly in potato starch and then flatten it into a rectangle that is roughly the width of your pasta machine. Run the dough through the machine at this setting twice to give the dough a final kneading.
Set the machine to its next thinnest setting and run the dough through. Continue running the dough through the machine’s settings so that the dough gets progressively thinner each time; you don’t have to hit every setting on the dial (as is so often insisted), but do thin the dough gradually. If you run the dough through the machine and it shreds or tears or is too thin, simply fold it over and run it through a wider setting to smooth it out. If the dough sticks, you can dust the machine with potato starch without worry; the dough will not incorporate too much potato starch at this point.
As the length of the dough increases, you may find it a little unwieldy. With an electric (as opposed to hand cranked) pasta machine, you can stand pretty far away and gather the dough as it comes out of the machine, gently folding it over onto itself, so it looks like ribbon candy. Or you can cut shorter lengths with a sharp knife and run each piece through the setting. Do what works best for you.
For most pasta you want to roll the dough until it’s as thin as a silk scarf, (i.e. if you hold it up to the light you can see your hand through it). On some pasta machines this will mean the thinnest setting; on others it may be the second thinnest.
- 8 oz pancetta
- 2 each eggs, beaten
- 8 each, egg yolks
- 3/4 cup parmesan cheese
- kosher salt and freshly ground black pepper
In a small sauté pan slowly heat the pancetta, renderering off the fat occasionally. When the fat has been rendered off remove pancetta from heat and palace meat on a paper towel to drain any excess fat.
In a large bowl add the 2 beaten eggs, egg yolks, parmesan and pancetta. Stir thoroughly until all ingredients are incorporated.
Add freshly cooked pasta to the large bowl and toss with 1⁄4 cup of pasta water. Pasta noodles should be completely coated on carbonara sauce. Lastly, add a generous amount of freshly ground black pepper and salt to taste.