Homemade Gluten-Free Pasta
This simple recipe allows you to make fresh, delicious gluten-free pasta at home with just a few ingredients. The pasta dough is easy to work with and can be cut into various shapes for all your favorite dishes.
Equipment
- Large mixing bowl
- Fork
- Plastic wrap
- Rolling pin or pasta machine
- Sharp knife or pasta cutter
- Large pot
- Colander
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1/2 tsp xanthan gum omit if your flour blend already contains it
- 1/2 tsp salt
- 3 large eggs
- 1 tbsp olive oil
- Water as needed
Instructions
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), and salt.
- Make a well in the center of the flour mixture and add the eggs and olive oil.
- Using a fork, beat the eggs and oil together, gradually incorporating the flour from the sides of the well.
- Once the dough starts to come together, use your hands to knead it until it forms a smooth, pliable ball. If the dough feels too dry, add water, 1 teaspoon at a time, until the desired consistency is reached.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into four equal portions. Work with one portion at a time, keeping the others covered to prevent drying.
- On a lightly floured surface (use gluten-free flour), roll out the dough portion until it's about 1/8-inch thick. You can also use a pasta machine, following the manufacturer's instructions for gluten-free dough.
- Cut the pasta into your desired shape using a sharp knife or pasta cutter. You can make fettuccine, lasagna sheets, or any other shape you prefer.
- Repeat the rolling and cutting process with the remaining dough portions.
- Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 3-5 minutes, or until it reaches your desired tenderness.
- Drain the pasta and serve it with your favorite gluten-free sauce.
Notes
- Make sure all your ingredients and kitchen tools are gluten-free to avoid cross-contamination.
- You can store uncooked pasta in an airtight container in the refrigerator for up to 2 days, or freeze it for up to 1 month.
- Cooking time may vary depending on the thickness and shape of your pasta, so keep an eye on it while boiling.
- Experiment with different gluten-free flour blends to find the one that gives you the best texture and flavor.
- For a more colorful and nutritious pasta, try adding pureed vegetables like spinach or beets to the dough.