Homemade Corn Pasta
Homemade Corn Pasta
Ingredients:
½ cup Bob’s Red Mill Corn Flour
½ cup Bob’s Red Mill Cornstarch
1 tsp xanthan gum
½ tsp kosher salt
2 medium eggs
2 Tbsp extra virgin olive oil
This recipe does not require a pasta machine. The pasta is hand-rolled and cut.
On a clean counter or in a bowl, thoroughly combine the Bob’s Red Mill Corn Flour and Cornstarch, xanthan gum, and kosher salt. The mixture should be light and powdery.
Create a well in the center of the flour mixture. Carefully crack two medium eggs and add them to the well. Pour in two tablespoons of the extra virgin olive oil, and using a clean hand or fork begin mixing the wet ingredients together gradually incorporating the flour mixture.
The dough will start off sticky, but as you continue to knead the dough it will start to smoothen out and form a springy ball. At least ten minutes of kneading and rolling the dough is recommended. Wrap the ball of dough in Saran or plastic and store in the refrigerator for a minimum of twenty minutes.
Dust a clean surface with extra cornstarch and remove the dough from the refrigerator. Portion the dough into two separate disks. Dust each dough disk and a rolling pin gratuitously with the cornstarch. By hand, start to gradually roll the dough, flipping every few rolls, and ensuring there is enough cornstarch to prevent sticking. We ideally want the sheet of pasta to be about ⅛” thin to have a light pasta. When the dough is your desired thinness, use a knife to trim the sides to create a fairly symmetrical rectangle. From here, make even slices of your pasta and toss in a final powdering of cornstarch.
Bring a pot of water to a rolling boil and add a gracious amount of kosher salt. Gently add the pasta to the boiling water, and cook 2-3 minutes. Add the pasta and some pasta water directly into the pan of the sauce you’re finishing it in. One of the beauties of freshly homemade pasta is how wonderfully starchy the cooking water becomes. Serve hot, and enjoy!
