Discover the key steps to cook delicious gluten free pasta in Skill 2 of our series “Let’s Make Gluten Free Pasta”. Upgrade your cooking game today!
Master the art of gluten-free pasta making
In this video, the creator provides their email address for any inquiries or collaborations. This direct contact information allows viewers to easily reach out with questions or business opportunities.
By offering an email address, the creator demonstrates a commitment to communication and engagement with their audience. This personal touch can help foster a sense of community and connection among viewers.
Crafting the Perfect Gluten-Free Noodles: A Masterclass in Pasta Making
Hello hello everyone a couple of PSAs I have before we start I’m I’m I’m gonna have to say this at the start of every video because if I put it at the end no one’s going to be watching I’m still looking for help on this channel if you want to help me film edit be my back and forth on this channel take it somewhere further go watch the video I made about.
It email me that’s it that’s all it’s going to be I swear but I have to put it at the beginning or else no one’s still going to be watching which brings to my second announcement we’re having announcements before we start if you did if you didn’t get it together get it together if you email me about that and you’re like why is she still saying that.
I’m I’m going to keep it open for some time I want to reach as many people as I possibly can I know this is a small Channel way bigger than I ever thought it would be so I’m going to give it some time at least for the next bunch of videos just a warning I’m going to put that at the beginning of every video my second Point emails if you are emailing.
Me thank you they will be read I’ve gotten hundreds of them I’m going to start going through them soon probably today maybe tomorrow I I don’t know but i’ I’ve glanced them brief glanced at them briefly for everyone sending me actual genuine email most people are sending those thank you they will be read I can assure you I love it thank.
You I want to help other people I want people to be able to reach out I’m going to keep putting the email in the description of probably all of these videos so keep emailing me I don’t care what it is if you have suggestions something for me to do you just want to say something you want to help me out uh email me what else was I going to say oh.
Well this video what are we doing today we’re making or no no no that can’t be the in cut that restart welcome back folks today we’re making pasta homemade pasta gluten-free why because I need to be eating gluten-free and I’ve made pasta once before not gluten-free and it did work it was.
Really good so I thought we would try gluten-free today I also have a pasta machine pasta roller and I thought we would put that to use it’s our first boret into cooking today I also need to eat and I thought that this would be a good thing for myself because I can like portion it out put it in the freezer and then I have meals so yeah this is Your.
Entertainment maybe hopefully I don’t know and for me to actually use so let’s get started the first thing we need to do is mix the dry ingredients now I think I’ve said if I haven’t said it then I will now I don’t want to be wasteful doing this kind of stuff like buying all sorts of stuff to use it once that being said I did have.
To buy like three different types of flowers for this so we’ll have to find a different use for it I did use up the rest of the almond flour from the macaroons that’s this with some salt we’re going to put it all in here and then there’s like there’s like tapioca flour zanth and gum and like sweet rice flour I.
Think yeah it’s so like powdery already weighed out okay let me let me mix that up it says to do this in the mixer on the recipe I again tried to just memorize the recipe I don’t think it should be too challenging CU I’m using my phone to record I I feel like the Almond flow will be like or.
Could be potentially like very weird texture for pasta but we’ll see I most of the gluten food recipes don’t call for that I just kind of found one because I already had it we’ll see how it goes or maybe it will be good maybe it’ll be a good little texture I don’t know we’re not using the mixer I’m like.
A scatter right now what was I talking about we’re not using the mixer cuz I feel like that’s cheating and I know you’re supposed to like make the well with the flour and crack the eggs in it but I feel like on this small surface that spells disaster so so I’m going to whisk them up in here then make the well then pour that in so there’s four.
Eggs four whole eggs and no egg yolks which I also feel like you usually oh that went everywhere let me wash my hands off and also recycle that two tpoon of olive oil need to go in here I’m talking like this is actually this is not a howto video I have never done.
This before I I don’t have High Hopes I feel like gluten-free pasta is not that easy okay oh questions I did not forget that I asked you guys to leave me questions but if if I remember correctly there weren’t that many of them and I don’t really remember what they were.
So I’m going to do I might do something where like pin a thing to leave me questions on this video and then we’ll go from there for making the well a lot of people did mention not a lot of people a couple of people did mention my bookshelves in the last video I love to read and not not like.
Romance fantasy no no no no no I feel like I I read what I consider like real books I actually fun fact got the inspiration to make this channel while I was standing in a bookstore so that’s why we have to try all types of things because you never know where you’re going to get an idea for something I got.
Out of fork earlier I don’t know where it went guess I’ll grab another we just slowly mix in I just feel like if this breaks it’s going to like all fall down so we’ll go from this side actually that might be oh my God oh my God see how do you I the technique on this last time was all.
Lost on me I ended up just kind of smushing it all together I think I don’t care as long as it’s edible and it can be like a dinner for me if you have any ideas of things you want me to make let me know I do have tons of other ideas it’s pretty much endless when it comes to cooking and baking right I mean I have limited space so keep that in.
Mind it’s getting very thick oh gosh we’re almost spilling over here there’s a hair in it that was gross I’m sorry now this recipe if I’m recalling it correctly did not say to like rest the dough or anything before you make it I’m going to start using our hands this feels.
Very wet there’s no way this is it looks did I not do something right this is not going to be pasta this is like cookie dough you know I’m going to add more it said to use the tapioca starch for like rolling so I’m going to use I’m going to add more more of that if I can get it off my hands HEI we know.
Can not start barking for the love of God okay here’s the tapioca flour I don’t know how much to add I’m going to try to use one hand so that I can it’s like corn starch like very like that texture okay that’s a little bit better I think this is just another thing I chose with like hours of mix.
That’s just going to be boring this is no this is so not the right it needs to be able to like go through the roller without getting we’re getting there we’re getting there a little bit more I’m getting this flower all over myself too I know it’s it’s supposed to have like a spring back right that’s not doing that.
I don’t know if the same applies here I’m assuming it would okay I’m just going to say cut right now so I know when to cut and I’m going to come come back with the edits when this is the normal texture okay I think I’m done it’s not doesn’t have like a spring back but isn’t that about gluten or something.
Maybe that just doesn’t happen I don’t know I can’t look at the recipe it’s on my phone so this is what we’re going with it’s feels a bit soft but whatever it does say to like coat it in this before you roll it so maybe that helps in some way um I have flower all over me let me get the pasta roller had to tape up the box and then.
Move all right it needs to sit on a towel I know that perhaps I should have set this up beforehand who need why prepare all righty so I know you need to like attach this yeah so it’s going to come out this way so we’ll put it here all righty move that the dog is licking the.
Flower off the ground I don’t know if you can see her oh no well needs to go this way because the thing goes here oh my God needs to attach watch it be too wide oh my god oh no just perfect okay oh my God that’s going to take forever this is so it doesn’t like move around when you’re cranking it obviously that.
Probably does not need to be said all right now we’re supposed to cut this into four parts I only have a butter knife for like this chef’s knife which is very nice and I don’t want to use right now those are literally all I have so we’re using this again it doesn’t say to like.
Let it sit which seems strange to me I feel like we’re not doing all the sections I’m just going to roll out one for the sake of this and then I’ll do them on my own so let’s coat it flatten it down we will try one I’ll boil some water if if they even come out as noodles we will try one as pasta not.
Noodles need to be thick at the beginning let’s try this go through tell me this is going to be like too slippery to go through there oh it’s cuz I was turning the wrong way oh my God I’m so dumb okay oh it’s facing the wrong way now I’m gonna have to move it I’m gonna have to move it over.
Here so I was right the first time trust your instincts look at all the flower on me it’s everywhere it’s like all over the stuff down here the dogs eating it think we’re going to be doing some laundry after this I hope you folks are enjoying this out there I mean it’s kind of it has holes in it it’s kind of falling apart that.
Just like ripped off I don’t think we’re going to get like pasta thinness here this is the thickest setting and it’s riing it’s very fragile not a total disaster it’s way too thick let’s try like a one thinner setting or two we’ll try this piece this piece is a little bit better no what.
Hole there’s no hole in it yeah oh I feel like that could be thin enough to like make pasta but there’s holes in it this is not oh dear just a mess I don’t care as long as some edible.
Form of something comes out of it okay okay you know this is what we’re working with for Now Let’s Fold It Up try to make some noodles we’ll boil them see what happens there’s just no this is this looks awful let me get on my nice knife for this no that’s going to be completely stuck okay and this is where it’s supposed to.
Unfurl into a noodle oh it did I mean it’s breaking apart in my hand that’s a noodle yeah okay let’s boil it while the water is boiling I’ll I’ll try to keep going with this but let me oh let me do that I thought this would be like a quick little episode I’ve been doing it for.
Like a a lot longer than I thought this might be a longer video than I intended I’m just going to have to add more flour and maybe I’ll try to knead the smaller ball that one’s look at that that one’s good I’m going to rra this one and try to refrigerate it if I can put it in the fridge this is not bad like it’s it’s not bad it’s not I didn’t.
Even think it would hold together so I’m I’m pretty pleased bonf free pasta is I’m imagining not easy okay cut off the ends but this knife is fantastic I’ve never had like a nice knife before it like changes everything it’s incredible if you have a chef’s knife do you like I’m see these ones are a little bit better even more.
Flour a lot of it that’s not that I sat here and needed it for like ever too I know I cut that part out I feel like if we were not going gluten-free this would be going much smoother I have a feeling I’m going to drop this in the boiling water it’s just going to like disintegrate.
Oh these clothes are going into wash after this coated in flour is this worth it is this worth a couple dinners I could just buy dried gluten-free pasta why do I do this to myself okay this is feeling a tad bit better I think it’s still like breaking again wrong way no which way this.
way not going through that’s my bad much thinner my shoulder just cracked in like three different spots when I did that I don’t know if you he that a disaster of an episode this was not good idea stick to the baking what is happening I’m getting.
Like the water’s boiling no no it’s this way it must be oh it’s cuz I’m I didn’t reset the thickness there we go there we go this is this one is much better as it like gets stuck I do think that this flow is making it very sticky in like the thing we’re just I’m just I don’t care I don’t care that’s we’re just going to go with.
This tiny little sheet little smaller okay all right this is yeah this is better H I’m happy with this now okay now we’re going to try we’re gonna have to try both going to have to do okay so this is from the original batch and the thinner.
One is from The New Batch all right I’m going to drop them both in the water it takes like 30 seconds okay this is very sad looking plan can you see this is what they look like I accidentally broke this one my fault while I was taking it out all right they feel about the same they’re um pretty slimy but let’s try them M my.
God you know what that’s actually really good wow I was seriously not expecting that they’re really good the flavor is really good the texture is great wow guys who would have thought really good okay portion I just need to put these in bags for referate some freeze some I guess I just needed a little more.
Flour they taste about the same actually both of those with the more flour or not all right I’m going to finish rolling out the scraps this was good this was a success I’m that’s tastes really good all right I’m G to finish this I already said that thanks for watching I will see you next time with.
Whatever we do that
