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GF Vegan Pasta with Philips Pasta Maker


  • Author: Teri Delany
  • Prep Time: 15 min
  • Cook Time: 1 min
  • Total Time: 16 minutes
  • Yield: 6 servings 1x

Description

Making gluten free Vegan Pasta in the Philips Pasta Maker couldn’t be easier. The yellow color of the pasta comes from a hint of turmeric. Cook in minutes or freeze for up to a month. Enjoy!


Scale

Ingredients

Choose Gluten Free, Non-GMO & Organic ingredients.

Substitutions: Do you need suggestions to swap out an ingredient? Click here.

Dry

  • 200g (7 oz) Flour Farm Organic Gluten Free Flour Blend (2 C – 2 T)
  • 50g (1.8 oz) Tapioca Flour (scant 1/2 C)
  • 1 1/2 tsp Xanthan Gum (5g)
  • 1/2 tsp Guar Gum (2.5g)
  • 1/2 T Acacia Fiber/Powder (3.5g)
  • 1/8 tsp Tumeric Powder (pinch)
  • 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
  • 1/2 tsp Agar Agar Powder (1.5g)

Wet

  • 1 T Extra Virgin Olive Oil (15 ml)
  • 145 ml (4.9 fl oz) Filtered Warm Water (1/2 C + 2 T)

Instructions

Equipment: Philips Pasta Maker, Unbleached parchment, Measuring cups and spoons, Mixing bowl (m), Whisk, Chop stick, Drying Rack for Pasta (optional)

Before You Dive In – Prep: Please Read

  • Set up pasta maker with desired shape accessory
  • Warm water to 100 degrees Fahrenheit (38 C)

Step 1: Whisk together the dry ingredients in a medium sized bowl. Pour the dry blend into the pasta maker. Secure the lid.

Step 2: In a liquid measuring cup, whisk together the wet ingredients.

Step 3: Follow instructions for your pasta maker. We find that it is best to mix for about 6 minutes. In our maker, each cycle is 3 minutes, so we run the mixer for two cycles. Also, it is helpful to use a chopstick to push any stray flour into the blend about 1 minute into the mix/knead cycle.

While the pasta is mixing, start to boil salted water if eating right away.

Step 4: As the pasta extrudes, cut at the desired length and place on a drying rack or nest on unbleached parchment.

Step 5: (eat now or later instructions)

Now: If eating right away, cook fresh pasta for 30 seconds up to 1 minute, 30 seconds depending on the pasta shape, how long the pasta was able to dry, and your personal preference. We literally dunk our fresh pasta in the water for about 15 seconds and remove.

Later: If preparing ahead of time, dry pasta completely before storing in an airtight container in the refrigerator (for up to a week,) or the freezer (for up to a month.) Dry pasta will take longer to cook.

Step 6: Drain and rinse cooked pasta. Don’t skip this step. We rinse with cold water, and then toss with our favorite warmed oil or sauce.

Enjoy!


Notes

The nutrition information provide below is for the recipe as written. Each portion weighs about 57g or 2 oz.

  • Category: Pasta

Nutrition

  • Serving Size: 57g
  • Calories: 190
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 5g
  • Saturated Fat: 0g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: gluten free vegan pasta