The thing is though, that while you're able to make gluten free pasta dough with all purpose gluten free flour mix, which is cheaper than buckwheat flour, it's lacking a little bit, and isn't the easiest dough to work with, especially not if you want to use a pasta maker.
There's something about buckwheat flour that adds the right consistency to a pasta dough, and I wanted to try to recreate that, but cheaper, by mixing buckwheat with my all purpose flour blend.
And while my goal was cheapness, I chanced upon the best pasta dough I've ever made, gluten or not, but especially for a gluten free dough. The texture was absolutely perfect! Not too sticky, not too dry. It needs no dusting with flour, goes through the pasta maker very smoothly, and tastes delicious. The pierogi were a hit, and then I used the leftover pasta dough (which I had refrigerated) the next day to make this awesome meaty gluten free dairy free lasagna pictured above.
This recipe that I figured out "by chance" will now be my go to homemade pasta recipe because of its ease, cheapness, and gluten free/egg free-ness, whether for wontons, pierogi, ravioli, spaghetti, lasagna, etc... I hope you'll give it a try as well.
Perfect Homemade Pasta Dough Recipe- Gluten Free, Vegan, Pasta Maker FriendlyIngredients:
4 tablespoon very finely ground flax seeds plus 10 tablespoon boiling water OR 3-4 large eggs
1 1/2 cups raw buckwheat flour
1 cup potato, tapioca, or corn starch
4 1/2 teaspoons xanthan gum
1 teaspoon salt
4 1/2 tablespoons palm or coconut oil (butter or any other partially solid oils would also work, and liquid oils probably would work as well, but no guarantees)
3/4 cup plus 2 tablespoons lukewarm water
1. Mix the flax seeds with boiling water very well, and set aside for 10 minutes. Mix to ensure no clumps. If using eggs, skip.
2. Mix the flours and salt and xanthan gum together.
3. Add the flax seed gel or eggs and oil and most of the water.
4. Mix well, then add the rest of the water, a drop at a time. Mix very well, trying to incorporate all the flour, but without adding any more water than necessary. It will seem very dry at first, but the more you work the dough, the more the flours will get mixed in, and you'll have the absolutely most perfect pasta dough- not too sticky, not too dry, perfectly flexible, and easy to use.
5. Roll out and cut and use like you would any pasta recipe.
If you make homemade pasta, especially gluten free stuff, what is your perfect pasta dough recipe? Do you have a pasta maker? Does this seem like a recipe you'd try?