Pasta & Fresh Dough · Main
Gluten-Free Egg Pasta with Psyllium
- Intermediate
- 30 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a briny, maritime salinity.
Ingredients
- 200 g fine white rice flour, 50% of the blend
- 120 g tapioca starch, 30% of the blend
- 80 g potato starch, 20% of the blend
- 12 g psyllium husk powder, 3% of the blend
- 6 g fine sea salt
- 3 whole eggs, 165 g
- 2 egg yolks, 36 g
- 60 g water at 40C (104F)
- 10 g olive oil
The skills inside
The bare simmer: holding liquid below the boilSalted water & the float testResting dough: the pause that does the workThe wobble & the skewer: testing a bake
Allergen screen
Found: gluten · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the three flours, the psyllium and the salt together until the colour is uniform; psyllium that goes in as a lump hydrates as a lump and shows up later as a slimy streak in the sheet.
- Beat the eggs, yolks, water and oil, pour them into the dry mix, and work to a dough; it stays sticky for the first minute and then visibly tightens as the psyllium gels.
- Wrap and rest 30 minutes at room temperature, then test: a pinch pulled between finger and thumb should stretch 2 cm and part cleanly, with no cracking along the edge. 30 min
- Roll between two sheets of baking paper to 1 mm, peel the top sheet back and cut; with no gluten the dough will not spring back, but it will not tolerate being stretched by hand either.
- Cook at a bare simmer, 90C (194F), for 3 to 4 minutes, salted at 10 g per litre; a rolling boil knocks the strands apart. 4 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Resting dough: the pause that does the work 71 recipes
- It actually rested, covered, for the time stated, not cut short because the rest of the schedule was tight.
- It rolls and shapes without fighting: it stays where it is put, and it does not spring back or shrink on the bench between passes.
- The surface is smooth and supple rather than dry, cracked, or skinned over.
- It is at the temperature the next step needs: cold where the fat must stay solid, cool and relaxed where it must be rolled thin.
- Baked, it holds the dimensions it was shaped to rather than shrinking back from the edges of the tin or the rim of the dish.
Where it goes wrong The rest was skipped or shortened, so the gluten was still tight: the dough fought the pin and sprang back thick and uneven, then shrank down the sides of the tin in the oven.
The wobble & the skewer: testing a bake 135 recipes
- Tested at the true centre and the thickest point, not at the convenient edge: the edge is done long before the answer is.
- The skewer comes out as the recipe describes, clean and dry or carrying the stated moist crumb, and it does the same on a second test in a different spot.
- The wobble is read in motion: nudged, the centre moves as one set mass with a faint tremble, rather than a liquid ripple travelling across the surface.
- The other signs agree with the test: risen and just shrinking from the sides, the top set and dry to a light touch with no wet gloss on it.
- Pressed lightly at the middle it springs back and leaves no lasting dent.
Where it goes wrong It was judged on the clock and on how the edges looked, so a centre still liquid went to the rack and sank as it cooled, a dense wet seam under a perfectly browned top.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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