tomato linguine with wild mushrooms
90 Minutes | Serves 4
Pasta Dough
250 g Gluten-Free 1:1 Flour
3 Whole Large Eggs
2 Large Egg Yolks
1 tsp Kosher Salt
2 tsp Xanthan Gum
2 Tbsp Tomato Paste
The target weight for the whole eggs and egg yolks is 200 g. Eggs vary in size, so weigh the 3 whole eggs and 2 egg yolks. Add a Tbsp of water until you reach 200 g.
Mix the flour, salt and xanthan gum together. Make a well on your workstation. Add the eggs/water and tomato paste to the center of the well.
Use a fork to whisk the eggs and slowly bring flour in from the edges. Once the flour and eggs are mostly mixed together, use a bench scraper to bring all ingredients into a shaggy dough ball.
Flour your hands and knead the dough for a few minutes until all ingredients are incorporated.
Cover with plastic wrap and allow the dough to rest at room temperature for at least an hour. The dough can be made the day before, refrigerated and rolled out the next day.
Cut the rested dough into 4 equal pieces. Cover the remaining pieces.
Using a rolling pin, dusted in flour, roll the dough from the center of the dough, out. Roll dough vertically and horizontally in the early stages to force a rectangular shape.
Continue to roll the dough until you can see your hand through the dough. You will end up with about a 1½-2 feet by 5-6 inch piece of dough. Dust both sides of the sheet of rolled-out dough with flour.
Cut the rolled dough into thin slices. Place the cut pasta to the side and dust lightly with flour. Repeat this process for the remaining 3 pieces of dough.
Boil in generously salted water for 2 minutes or until al dente. Transfer to your favorite sauce.
Pasta Dough
250 g Gluten-Free 1:1 Flour
3 Whole Large Eggs
2 Large Egg Yolks
1 tsp Kosher Salt
2 tsp Xanthan Gum
2 Tbsp Tomato Paste
The target weight for the whole eggs and egg yolks is 200 g. Eggs vary in size, so weigh the 3 whole eggs and 2 egg yolks. Add a Tbsp of water until you reach 200 g.
Mix the flour, salt and xanthan gum together. Make a well on your workstation. Add the eggs/water and tomato paste to the center of the well.
Use a fork to whisk the eggs and slowly bring flour in from the edges. Once the flour and eggs are mostly mixed together, use a bench scraper to bring all ingredients into a shaggy dough ball.
Flour your hands and knead the dough for a few minutes until all ingredients are incorporated.
Cover with plastic wrap and allow the dough to rest at room temperature for at least an hour. The dough can be made the day before, refrigerated and rolled out the next day.
Cut the rested dough into 4 equal pieces. Cover the remaining pieces.
Using a rolling pin, dusted in flour, roll the dough from the center of the dough, out. Roll dough vertically and horizontally in the early stages to force a rectangular shape.
Continue to roll the dough until you can see your hand through the dough. You will end up with about a 1½-2 feet by 5-6 inch piece of dough. Dust both sides of the sheet of rolled-out dough with flour.
Cut the rolled dough into thin slices. Place the cut pasta to the side and dust lightly with flour. Repeat this process for the remaining 3 pieces of dough.
Boil in generously salted water for 2 minutes or until al dente. Transfer to your favorite sauce.