Fresh Sorghum Pasta

Name: Fresh Sorghum Pasta
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Ingredients: 2 ½ cups Sorghum Pastry Blend; 3 large eggs, room temperature; 2 tablespoons extra virgin olive oil; ¼ teaspoon salt; Water, as needed

Prep Time

5 Minutes

Make Time

1 Hours 30 Minutes

Yield

4 servings

Sorghum Form

Flour

A fresh gluten free pasta recipe that can be used for ravioli, lasagna, tagliatelle, or any of your favor pasta dishes. The perfect pasta option for those looking to avoid gluten while still having a delicious dish.

Pasta and noodles have been consumed for hundreds of years, starting and tracing their origins back to countries all over the world from Europe to Asia. No matter the origin or history of noodles and pasta, in modern times, pasta is synonymous with Italian cuisine.

There is a legend that says Marco Polo discovered noodles along his travels and brought them back to Italy where pasta was perfected. While this has been debunked, this variation imagines Marco Polo brought back sorghum in his travels and helped to perfect the perfect sorghum pasta recipe. However you like your pasta, from shape to sauce, this recipe is a perfect base for you to let your creativity thrive.

For any new fresh pasta cooks, start with a bit of oil in your cooking water to help prevent any sticking and allow for a more consistent cook. Fresh pasta is naturally much stickier than it’s dry counterpart, so this will allow for a more delicious and consistent eating experience.

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Ingredients

2 ½ cups Sorghum Pastry Blend
3 large eggs, room temperature
2 tablespoons extra virgin olive oil
¼ teaspoon salt
Water, as needed

Instructions

Sift the AP sorghum flour onto a clean surface in a mound and create a well in the center of it.
Crack the eggs into the well and add the olive oil and salt into the eggs. Whisk the mixture together with a fork, gradually incorporating the flour into the well, working slowly until a dough begins to form.
Once the dough forms, begin kneading the dough by hand, working in all excess flour, adding more flour to the surface as needed to prevent it from sticking. Knead the dough for about 5 minutes, until it is smooth.
Shape the dough into a ball and wrap in plastic to rest for 1 hour, at room temperature.
Divide into halves and knead until smooth and pliable. If the dough is too dry, add water, 1 tablespoon at a time until a tacky, smooth dough is achieved. You will know it is ready when it doesn’t crack or break when rolled or pressed.
Once the proper texture is achieved, roll to your desired thickness using a pasta roller. Cut the rolled out dough into your desired shape, and rest on a floured surface.
Bring salted water to boil and add a tablespoon of olive oil, this will prevent any sticking, then gently add the pasta and cook for 3 minutes.
Drain the pasta and toss with your favorite sauce.