Is Amaranth A Carbohydrate

Tips on making gluten-free and vegan pasta at home

Once cut, noodles and sheets can be dried on a pasta rack or laid flat on a tea towel.

Tip Number 1: Fresh pasta will keep in the fridge for up to one week or freeze for a few months.

I have several friends with allergies to items such as eggs or gluten or simply are trying to go low carb for health reasons.  Taking up the challenge of researching low carb, vegan and gluten free fresh pasta recipes, I came up with several options for my beloved friends.

Recipe number 1 is a reduced carb/gluten and vegan recipe that basically substitutes a little under half of the white flour with a grain flour or bean flour.  I chose to use chickpea (garbanzo) and fava bean mix flour by Bob’s Red Mill , but quinoa flour, (brown) rice flour or amaranth flour would do as well.

Pasta dough #1

3/4 chickpea/fava flour

1 1/4 white flour

1/4 tsp salt

2 tsp oil

1/2 cup warm water

Make a well with your dry ingredients.  Pour the oil and some of the water into the well and start to incorporate some of the flour into the liquid, being careful not to break “the well wall”.  Trust me; it’s a fantastic mess that it makes.  Gradually add more water as needed to moisten all the flour.  It will seem like you don’t have enough water, but this dough should not be sticky or soft.  You will have to use your hands to knead the dough and have it start to stick together.  It will be kind of dry compared to other doughs.  Let it rest by wrapping in plastic wrap and sitting it on the counter for about 20 minutes.

Divide the dough in quarters and roll out with a rolling pin thin enough to feed into the pasta machine on its largest setting.  There will be lots of cracks and uneven edges; that’s okay.  Take the first rollout and fold over in thirds or half.  Turn 90 degrees and feed into the roller again.  Do this a few times, adjust the thickness level one level thinner and repeat until you have the desired thickness you want.

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