Fettuccini Alfredo with Homemade Pasta {low FODMAP}

Jan 19, 2018 | Entree, Pasta, Recipes

Low FODMAP Fettuccini Alfredo with Homemade Pasta | Go Messy or Go Hungry

This past Christmas, Marc gifted me what he dubbed kitchen adventures.” Fancy salt & pepper grinders, a legit pizza cutter, a mortar & pestle, new knives, all sorts of stuff. I’ve lamented before about feeling like I was in a food rut compared to my high school & college days although what I’ve realized recently is that this is more just real life now. Turns out when your weekdays consist of work, exercising, cooking food, and eating food, it doesn’t leave much time for dreaming about food.

But just because I don’t have the time or energy to spend all day every weekend trying complicated recipes, I do sometimes still enjoy that kind of thing. Which brings us back to Marc’s present. Presents, really. He gifted me all sorts of kitchen goodies, but the star of the show was this beaut a pasta machine! We then were traveling for actual Christmas, so I’ve just been waiting to test this guy out.

You see, for at least three years now I’ve had this craving for tortellini. Kind of similar to my chocolate chip cookie thing once I realized I couldn’t have it, I wanted it more. Thing is, any gluten free tortellini I find (which is rare in & of itself, guess people prefer ravioli? so lame.) still have ricotta inside them, which is NOT low FODMAP, and so I definitely couldn’t make a meal out of them. And so every time I see a picture of tortellini, I think about how much I really want to make my own.

Get the tortellini recipe here!

You will have probably noticed by now that this recipe is NOT for tortellini. Not yet. I wanted to test the pasta machine on something simple first, and get my recipe down before I started doing complicated things. I think a lot of food bloggers test their recipes multiple times before they post them. But here’s the thing I really don’t have time for that (see above paragraphs about not having time for food adventures every weekend). But I’ll try to tell myself oh I’ll test that again once more before I post it” or I’ll make it again and take better pictures.” Guess what? NEVER HAPPENS. And then I never post it.

I am pretty motivated to make tortellini soon, considering I’ve been nursing this craving for years, but I didn’t want to wait till then to get the perfect” recipe or pictures. There are some things I want to try changing about this recipe for next time, which I understand can get a bit confusing which pasta recipe should you use? But I think I’ll just update this post with a link to the next one. After all, that’s what food adventures are all about figuring it out as you go along. 

Okay. So. This pasta. For a first try, it turned out surprisingly well! It was very sturdy and the only issues I had with it falling apart were because I let the dough dry out too much. The cooked noodles had a great texture and weren’t gummy like a lot of store-bought gluten free pasta is.

I based it mostly on this recipe, although I cross-referenced with a decent amount of others. I liked that this one doesn’t use xanthan gum (which makes Marc feel not great). Per the recipe, I used psyllium husk powder instead a first for me. I also added gluten back into the recipe (like I do in my pizza dough and cookies), which is something I want to experiment cutting out next time. But it was kind of late, and so we included it because we didn’t want to take the chance that we’d end up with falling apart noodles!

Most importantly, the pasta machine was relatively easy to use, and it didn’t really take that long! If you don’t own a pasta machine (this is the one I have in case you’re interested in buying one!) you can definitely roll out the pasta on your counter (directions here), you just won’t have as much control. 

Enjoy! Tortellini coming soon, I promise 😉

Update! Tortellini are here for your enjoyment!

Fettucini Alfredo with Homemade Pasta

Yield | 8 servings
Notes
I found psyllium husk powder in the health section of Whole Foods. It was next to the probiotics & digestion stuff, and is sometimes marketed as a "colon cleanse," but don't let that worry you. It's actually supposed to be good for IBS, and we're only using a tiny bit any way 😉
If you can't find psyllium husk, I think ground flax seeds or chia seeds (ground, not whole!) would work as well. Don't cut it out entirely, as it's helping hold the pasta together!

Ingredients

  • 1 cup sticky rice flour
  • ½ cup + 2 tablespoons tapioca starch
  • ¼ cup millet flour
  • 2 tablespoons vital wheat gluten
  • 1 teaspoon psyllium husk powder (see notes on where to find this)
  • pinch ground nutmeg
  • 1 teaspoon salt
  • 1 extra-large egg
  • 3 egg yolks from extra-large eggs
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water plus more as needed

Alfredo Sauce

  • 1 tablespoon butter
  • 1-2 tablespoons oat flour
  • ½ cup lactose free milk or cream I used 1% milk
  • Nutmeg
  • Salt & pepper to taste
  • Oregano
  • Handful grated cheddar cheese

Directions

Make the dough

  • In either a food processor or a large bowl (I used a food processor), combine flours, psyllium husk, nutmeg, and salt. Either whisk or run the food processor on low to combine.
  • In a medium bowl, whisk the egg, egg yolks, olive oil and 1 tablespoon of the water. Pour the liquid into the flours and pulse the dough around 10 times. You want the dough to look like dry cheese curds (like so), so add more sticky rice flour if it looks too wet and more water if it looks too dry. (If you aren’t making this in a food processor, you’re not going to get the cheese curds, so you’ll just to feel if the dough is too wet or dry. You’ll also probably want to knead it on the counter a few times.)
  • Turn the dough on onto your counter. Even if you used the food processor, you’ll probably want to knead the dough a few times to get everything to come together. Gather into a ball and wrap in plastic wrap.
  • Let it sit for 30 minutes at room temperature.

Make the pasta

  • Divide the dough into 4 equal pieces. Set three of the pieces under a damp cloth or paper towel (this is important! Dry pasta is no fun to work with), and roll your first piece into an oval about 3 inches long.
  • Set your pasta machine on the thickest setting (probably 0), and feed your dough through. It will probably have some cracks along the corners and ends. This is ok. Fold the sheet in half (hamburger, not hot dog), and feed it through the machine another time (still on 0). Repeat this — fold in half and feed through the machine — 5-6 times. I know this sounds unnecessary, but this helps the dough come together and achieve a regular shape.
  • After you’ve run it through on 0 for 5-6 times, cut the sheet in half. Adjust the thickness to the next setting (so, 1) and run the sheet of pasta through (no more folding). Keep adjusting it down in thickness and running the sheet through until you achieve your desired thickness. (For fettuccini we went down to 4.) Repeat with the other half of your first dough ball.
  • Now you should have two thin sheets, and it’s time to cut them into pasta! Adjust the crank to be on the shape you desire, and run the pasta sheet through the machine. We found that a chopstick was perfect for guiding the noodles onto a clean surface. Cover each sheet with a damp paper towel to keep the pasta from drying out.
  • Repeat above steps with your remaining balls of dough.
  • Now, bring plenty of salted water to boil. Add the noodles (I did half at a time) to the boiling water and cook for 2-4 minutes or until the noodles float.
  • Drain the noodles and, if the sauce (below) isn’t ready, toss with a little oil to keep from sticking. When sauce is ready, combine in the saucepan.

Make the sauce & assemble

  • Melt butter in a small saucepan over medium high heat. Add the oat flour and whisk until combined & no lumps remain. Add the milk, nutmeg, salt, pepper, & oregano and bring to a boil. Simmer, stirring constantly, until sauce thickens and can coat the back of a spoon. Stir in cheese, taste, and adjust seasonings as necessary.
  • Cook any chicken or protein your heart desires (we made chicken).
  • Divide pasta and chicken into bowls; top with some more cheese. Enjoy!

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