Making Gluten-Free Pasta with Cup4Cup Flour _ Williams-Sonoma

So Tim , you're an expert in making pasta .

But how would you like to make some gluten free pasta ?

I'd love to , you know , we actually use this in a restaurant .

It's a very exciting option for the guests to come in and aren't , aren't able to really have pasta , especially like a stuffed pasta .

And this gluten free flour really works well for them .

And it'd be a perfect example of how cup for cup is really a cup of our flour for a cup of .

Exactly .

We pretty much took the standard French cookbook recipe and make a well right here just to , just to kind of set a border .

So why don't you go ahead and add the egg yolks , five egg yolks there ?

We're adding two cups of flour and we have a couple of tablespoons of olive oil and a tablespoon of milk if you wanna add that as well .

Now , these egg yolks are really bright and colorful .

They're egg yolks from our farm .

Actually , they're egg egg yolks .

And what we're going to start to do here is start to slowly incorporate the flour .

It helps avoid lumps and also shortens the needing process later .

Now , as you walk through this recipe , you're not doing anything different , right ?

Because it's no , not at all .

That's the great thing about C for cup .

You know , that we found we try to use it several different recipes and it really is a cup for cup .

So , so we start to add more and more .

Ok .

You know , it's really unique to be able to offer the same dough that we make .

And we've been making for years for our gluten free guests just by replacing it with the cup cup product .

So we're going to need it .

So it comes together here , work the dough .

When we work the dough , it really makes it elastic that way .

If you want to make like a stuffed pasta ravioli or anti roll it out really , really thin without it , you know , kind of retracting and messing up your size .

And how we're able to really accomplish this with cup for cup is really because the composition of the blend is able to mimic that wheat flour .

It's so true .

So true .

OK , so we have our dough here and you have a rest for a little bit .

Yeah .

So put it in your cooler , wrap it up and plastic wrap and let it rest for about 20 minutes , 30 minutes .

And then by that time the dough is at an even temperature , it's not too warm and you're gonna be able to work with .

So now what we're gonna do is we're gonna stretch out the pasta that we made here .

So that's the dough rested .

Yes .

Now , when you feel this dough , does it feel any different ?

You know , it doesn't , it doesn't at all .

It feels , it feels like pasta dough exactly what you want .

So , let's bring it over with a little bit more that way .

It doesn't .

Yeah .

Uh , so I work it in my hand so I can kind of go into our past roller here .

Oh Wow .

We're gonna start by folding it over a couple of times .

What this does is again , works the dough in a , in a different way .

So just to make it a little bit more elastic like we talked about before .

All right .

So we worked it a little bit .

Now , what we're gonna do is we're gonna start to go down in size on our past .

So it's nice and thin .

You don't wanna go too thin for the , the tag .

So at this point though , we've really made Chia pasta and it's really versatile , right ?

So you could make ravioli anti anything like that .

That's right .

So what this will do is it'll help cut pasta .

We'll just trim it up a little bit .

So our noodles are nice .

And even how often do they make the pasta at the restaurant ?

You know , we make it every day , the dough will start to oxidize a little bit .

They're not careful .

So we like to make it nice and fresh every single day .

We are , our guests can have it dry out the noodles for a couple of hours and then , and then they're really good .

I want to dry the noodles first in a single layer and then after that we'll go ahead and blanch it .

But this is pretty much it .

How beautiful .

Yeah , we'll go Blanchet and we'll make a nice dish .

Ok .

All right .

And we're gonna have your pasta very simply prepared .

Just saute the tomatoes and with a little bit of arugula , some Spanish capers as well .

And then chorizo a little bit of brown butter most by some olive oil and some Parmesan .

This is really simple .

We have arugula that we're gonna just dress this with little smashed capers and then if you want to grate a little bit of Parmesan over the top of it .

Fantastic .

I'm gonna squeeze the lemon .

I think we'll be all set .

So this is the same exact pasta that you make at the French laundry made with C for cup .

And that's fantastic for Sunday night .

When you have a sit down family meal , you don't have to make a separate pasta dish for your loved one who might have a gluten intolerance .

Exactly .

Gluten free pasta for everybody .