How do I make gluten-free pasta with my Philips Pasta Maker?
Published on 25 October 2022
If you want to make homemade gluten-free pasta with your Philips Pasta Maker, please consider the tips and tricks below.
Select the correct flour type
If you intend to make gluten-free pasta at home using your Pasta Maker, we recommend that you use one of the following flour types:
- Pre-mixed
- Lentil flour
- Pea flour
- Chickpea flour
- Buckwheat flour
- Quinoa flour
- Chestnut flour
- Rice flour
To consider when making homemade gluten-free pasta
Gluten-free pasta might break more easily before cooking, as gluten-free flour gives the pasta dough limited elasticity.
Gluten is a mixture of proteins found in wheat and related grains. It gives elasticity to dough, helping it to rise and keep its shape, and often gives the final product a chewy texture as well.
Therefore, when making gluten-free pasta, we recommend adding thickener to act as binder, such as Xanthan gum, Guar gum or eggs. Pay attention that pre-mixed flour might already contain a binder, so it is not necessary to add an extra binder.
Also, when using gluten-free flour, less water is needed than the recommendation. Depending on the type of flour, you may use about 10-20 ml less for these recipes.
Gluten is a mixture of proteins found in wheat and related grains. It gives elasticity to dough, helping it to rise and keep its shape, and often gives the final product a chewy texture as well.
Therefore, when making gluten-free pasta, we recommend adding thickener to act as binder, such as Xanthan gum, Guar gum or eggs. Pay attention that pre-mixed flour might already contain a binder, so it is not necessary to add an extra binder.
Also, when using gluten-free flour, less water is needed than the recommendation. Depending on the type of flour, you may use about 10-20 ml less for these recipes.
Dough consistency is important for success
For the recipe to work and have great results, it is essential that the dough looks crumbly in the kneading chamber. The recipe will not work if the dough is too wet (looks like well-known dough consistency) or too dry (when the dough looks like flour only).
Difference between wrong and right pasta consistency during extrusion:
Example recipe
Lentil, pea or chickpea pasta:
250 g flour (lentil, pea or chickpea), 1 tbsp Xanthan (optional), 75 ml water.
Did these steps not solve the issue? Please contact us for further assistance.
250 g flour (lentil, pea or chickpea), 1 tbsp Xanthan (optional), 75 ml water.
Did these steps not solve the issue? Please contact us for further assistance.
Play Pause
