Hill's Kitchen Gluten-Free Pasta Class

For Christmas Albert's brother and his fiancee gave us gift certificates for a class at Hill's Kitchen in DC. We picked the gluten-free pasta making class on April 13. It was a lot of fun. The instructor has a degree in food science so it was interesting to learn about the differences between gluten and xanthan gum and how/why gluten-free dough reacts differently than it's wheat-filled counterpart.

We used a recipe that the instructor came up with for a pasta company in Maryland who wants to jump on the gluten-free bandwagon. He said they are being pretty slow about actually getting their gluten-free pasta out though.

The dough is made of a mixture tapioca starch, potato starch, corn starch, and xanthan gum mixed with eggs, oil, and salt.  We learned how to kneed the dough and put it through the pasta machines, which was fun. We opted to make fettuccine instead of spaghetti.  We were able to take our pasta home and the stuff we didn't eat that night we dried in the oven. 

The pasta was really good. Most of the pastas I have are made of rice flour or quinoa so this was a nice change.  The texture was good and seemed more like wheat flour pasta than any other pasta I've had.  We might have to break out the pasta attachment for our Kitchen Aid and make some more :)