Fresh Gluten Free Sorghum Millet Pasta as published in MIX Magazine

Feb 06

Fresh Gluten Free Sorghum Millet Pasta as published in MIX Magazine

Here is my recipe for Fresh Gluten Free Sorghum Millet Pasta as published in October 2011 MIX Magazine. Read more about the wine-drenched feast full of fresh farm fare, Big Table Farm Wines, local chefs and of course Gluten Free Cowgirl! View the recipe online at MIX Magazine.

Fresh Gluten-free Sorghum Millet Pasta

Gluten Free Cowgirl Fresh Sorghum Millet Pasta

From “Big Table Farm’s wine-drenched feast” by Clare Carver, October 2011

Recipe by Sarah Hahn

Makes about 4 servings

It’s not hard to find gluten-free pasta, but gluten-free fresh pasta is a different story. You pretty much have to make it yourself. Luckily, it’s as easy as making regular pasta. Most grocery stores have a gluten-free section where you can find the flours and starches from Bob’s Red Mill. Sarah recommends using pasture-raised eggs for this. “You know, the ones with the bright, electric-yellow yolks,” she says. “They seem to have more protein for helping the pasta hold together.”

  • 3 ounces gluten-free sorghum flour
  • 3 ounces gluten-free millet flour
  • 3 ounces gluten-free tapioca starch
  • 1 teaspoon gluten-free guar gum
  • 1 teaspoon salt
  • Pinch of fresh ground nutmeg
  • 2 eggs
  • 4 egg yolks
  • 1 tablespoon olive oil
  • 1 tablespoon water

Place the sorghum flour, millet flour, tapioca starch, guar gum, salt and nutmeg in the bowl of a food processor. Pulse to combine. In a small bowl, whisk together the eggs, yolks, oil and water. Pour through the feed tube of the food processor while pulsing. Pulse 9 to 10 times and check that the dough is coming together in large crumbs. If it crumbles too much, add more olive oil. If it is too wet, add more flour. You should be able to form a ball with the dough without it falling apart or squishing in your hands. Turn the dough out onto a large sheet of plastic wrap, gather into a ball, and let sit at room temperature for 30 minutes.

Cut the ball of dough into 4 pieces. If you are using a pasta machine, flatten each piece to about ½-inch thickness. Lightly flour both sides of the dough with sorghum flour. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. Pass the pasta sheets through the fettuccine cutter on the pasta machine.

If you are making the dough by hand, flour the work surface with sorghum flour and, using one piece at a time, roll out the dough as thin as it will go (this will determine the thickness of your pasta, so try to make it very thin). Use a sharp knife to cut the pasta into the width and shape you want (about ¼ inch wide). Gently place the noodles on a plate while you roll out the rest of your dough.

To cook the pasta, bring a large pot of salted water to a boil. Working in two batches, add the pasta and cook until it is soft but not mushy, about 2 to 3 minutes. It should still be a little firm in the middle. Drain pasta and coat with olive oil. Dress with a sauce of your choosing and serve immediately.

— From Sarah Hahn,

Photograph by Taylor Scheftstrom


With swirls of gluten free pasta love,


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