Pasta
Chef Ashley Eddie of New York City restaurant, Santina, has perfected this formula.
by: Erin Alexander
May28,2019
14Comments
14Comments
If there's one thing I could eat for the rest of my life, it would probably be a simple bowl of pappardelle pasta tossed in butter, pepper, and a little bit of the starchy-salty water it's been cooking in (plus a small mountain of Parmigiano Reggiano). You see, I eat pasta at least two or three times a week, every which way: spaghetti á la Marcella Hazan, gnocchi in a lemony kale pesto, fettuccine with this creamy mushroom situation, and so many more.
It is my favorite food. I love it, and it loves me. One could even say I am a pasta-ficionado.
Which means I am very discerning when it comes to the stuff, especially fresh pasta. I've always been a fan of the classic version with just flour and eggs, and frankly, a little skeptical of any variations on that formula.
So when I discovered that the entire menu—including the fresh pastas—at New York City restaurant, Santina, was entirely gluten-free, I was surprised to find that I could hardly taste the difference. In fact, between the handful of pastas I ordered, I couldn't taste the difference at all.
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Top Comment:
“I converted the measurements to American standards and taped the recipe onto a gallon zip lock bag:1 and 1/4 cups Tapioca Starch1 and 1/4 cups Glutenious Rice Flour2 and 1/2 cups Rice FlourI whip up egg yolks, add the flour mixture until the dough is slightly stiff. Then I turn it out on a well floured counter and use a dough scraper to fold over until the dough its much firmer. I roll it out and use a pizza wheel to cut noodles. After I cook the noodles I place the unused flour from the counter into a fine mesh sieve and shake it back into the zip lock bag. ”
— DiamondOrchard
Comment
What was the secret to these delicate, toothsome noodles? I talked to Santina's executive chef, Ashley Eddie (who started as a line cook at the restaurant in 2015 before working her way up to the kitchen's top spot in 2018) to find out.
Eddie's most important tip: When it comes to gluten-free anything, practice makes perfect. "Our house-made recipes are practiced and perfected over time and are some of our biggest sellers." Which is to say, this pasta recipe took more than a few tries to nail down. Her other key piece of advice: "Have patience. Making pasta is a delicate process in general and even more so if it's gluten-free."
Keep these in mind the next time you try making her gluten-free fresh pasta recipe, which she's shared below, and if you happen to swing by Santina the next time you're in N.Y.C.'s Meatpacking District, take my recommendation: Order the spicy lobster fettuccine; it's my favorite.
From Our Shop
Ashley Eddie's Gluten-Free PastaRecipe
Ingredients
- 62.5 grams tapioca starch
- 125 grams rice flour
- 62.5 grams glutinous rice flour
- 300 grams egg yolks
Directions
- In a bowl, whisk together the tapioca starch, rice flour, and glutinous rice flour until well combined.
- Make a well in the center of the flour and add the egg yolks. Using a fork, whisk together the egg yolks until just combined and slowly mix the flour into the egg until a dough forms.
- Cut the dough into four equal-size pieces. Dust the counter with rice flour and, working with one piece of dough at a time, knead for a few minutes until smooth. When you're not kneading the other pieces of dough, wrap them in cling film to prevent them from drying out.
- Roll out the dough using a pasta roller or rolling pin as soon as possible (you can also use the rice flour for dusting here too), as the dough should not sit for long.
- Note: This recipe works best on shaped stuffed pasta, like tortellini, or wide flat pasta, like pappardelle; it's delicate, so it won't hold a spaghetti shape very well. Once the pasta has been rolled out and cut into your desired shape, bring a pot of salted water to a boil. Once boiling, add the pasta and cook until tender, about 3 to 5 minutes (taste test a noodle or two as the pasta cooks to make sure it's just how you like it).
This recipe has been scaled down from restaurant proportions; feel free to scale it down further at home.
Tags:
- What to Cook
- Gluten-Free
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Written by: Erin Alexander
Erin Alexander is the Managing Editor of Food52.
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14 Comments
Garrette December 28, 2021
What technique do you do to keep the shape of the rigatoni? Mine falls flat.
DiamondOrchard July 31, 2020
I joined Food 52 just so I could leave a comment...
This is the best gluten free pasta recipe ever! Amazing! I converted the measurements to American standards and taped the recipe onto a gallon zip lock bag:
1 and 1/4 cups Tapioca Starch
1 and 1/4 cups Glutenious Rice Flour
2 and 1/2 cups Rice Flour
I whip up egg yolks, add the flour mixture until the dough is slightly stiff. Then I turn it out on a well floured counter and use a dough scraper to fold over until the dough its much firmer. I roll it out and use a pizza wheel to cut noodles. After I cook the noodles I place the unused flour from the counter into a fine mesh sieve and shake it back into the zip lock bag.
Luisa D. March 18, 2020
I get sick with tapioca. Can I substitute with more sweet rice flour?
Shanna C. October 14, 2019
Any suggestions for adapting this GF recipe to also be Vegan? I've just learned of some food intolerances and am learning to make or adapt recipes from scratch. GF, Vegan homemade pasta seems like a huge ask! :)
Kim June 2, 2019
Any idea how many servings this would make?
Robbie L. May 31, 2019
Any chance this could be dried and then stored for future use?
Erin A. June 2, 2019
Hi Robbie! This recipe is best when it's made fresh.
Carol June 2, 2019
Any chance ?
Robbie L. June 2, 2019
Thank you, Erin!
Erin D. May 28, 2019
Hello!
Is 300 grams egg yolks really correct? I just want to be sure as 17 yolks is a whole lot (not that I know anything about pasta making).
Thanks!
Erin A. May 28, 2019
Hi Erin! Yes it is :) We've already scaled it down from the restaurant proportion a bit, but feel free to scale it down even more since 16 or 17 yolks is quite a lot!
Erin D. May 28, 2019
Thanks for the quick reply! I was kind of hoping that the last ingredient hadn't been scaled down properly. ;) So many yolks but I'm sure it's worth it!
Bcpj May 29, 2019
Can you convert this to a family size meal using standard measures found in most kitchens? As is, it’s kinda useless.
BeckinBigD June 2, 2019
Having a kitchen scale is really a must, but here's a quick conversion: 62.5 g = 2.2 oz, 125 g = 4.4 oz, 300 g = 10.5 oz As written, this recipe should make a little over a pound (19.3 oz) of pasta. Perfect for a family meal. There are metric conversion sites on the web, but a scale is your best bet.
