GLUTEN-FREE PASTA WILL SATISFY YOUR DEEPEST PASTA CRAVINGS

Yes, it's TRUE! You can make amazing gluten-free pasta from scratch, and it's not even hard! Below, check out our FAQs, then go forward and make the greatest GF pasta of all time.

What kind of gluten-free flour should I use?

Make sure you use a complete flour substitute. (That means that you can sub it in for normal flour in any given recipe without adjusting any of the ingredients.) Most flours like this are a blend of rice flour, tapioca flour, cornflour, and a few other ingredients, and have a completely neutral taste.

What does the xanthan gum do?

Xanthan gum plays a crucial role in this, and many other, gluten-free recipes. Made by mixing fermented sugars, it's used as a stabilizer in many foods. In this case, it subs in for gluten, making your pasta dough flexible and elastic instead of dry and crumbly. It's a must-have, and most grocery stores carry it!

Can I flavour my dough?

Absolutely! This dough would be delicious with a few cranks of black pepper, finely chopped herbs, or a 1/2 teaspoon or so of dried spices.

Do I need a pasta maker?

Not necessarily, depending on what type of shapes you want to make. Start by rolling out your dough as thin as possible before cutting it. You could always eyeball cutting it into strips for fettuccine-style, or keep the slices thick for lasagne! Any other shapes will likely be too tricky, but worth a shot.

How long will the pasta keep?

If it's fresh, you'll want to boil and eat it right away! If you need to wait a few hours, cover with cling film and refrigerate. Any longer than that and we'd suggest drying the pasta. To do this, simply leave the pasta uncovered on a baking tray in the warmest part of your kitchen. Overnight, the pasta will transform from fresh to dry! Keep it in an airtight container for up to 2 weeks, and enjoy pasta whenever the craving strikes!

Yields: 8

Prep Time: 30 mins

Total Time: 30 mins

Ingredients

• 290 g

  gluten-free flour

• 2 tsp.

  xanthan gum

• 1 tsp.

  salt

• 5

  large eggs

Directions

1. In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.
2. Make a large well in the centre of your flour mixture and add eggs. Using a fork, beat eggs until mixed, then slowly integrate flour into eggs until no dry flour is left and a ball of dough has formed. (You may have to switch from a fork to your hands near the end of the mixing process.)
3. Turn dough out onto a lightly floured surface and knead until smooth, 2 to 3 minutes.
4. Cut dough into quarters and wrap all but one in cling film. On a lightly floured surface, roll uncovered dough into a long rectangle about half a centimetre thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold the short ends of the dough to meet in the centre of the rectangle, then fold in half so that the dough is in quarters. Roll out again to the dough is half a centimetre thick, then pass through pasta maker 2 more times.
5. Adjust pasta maker to be 1 degree more narrow and repeat process. Continue rolling, folding, and adjusting until desired thickness is reached. Dough should be slightly translucent.
6. Place rolled out dough onto a lightly floured surface and dust with more flour. Repeat process with remaining dough quarters.
7. Adjust pasta maker to desired width of pasta and feed dough through machine. Divide pasta into equally sized portions and curl into nests. Place on a parchment lined baking tray and cover with a clean kitchen towel until ready to cook.
8. To cook: bring a large pot of salted water to a boil and add pasta. Boil, stirring gently with a wooden spoon, until tender, 2 to 3 minutes.
9. Drain and serve with your favourite pasta sauce.

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2023-03-23T15:39:37Z dg43tfdfdgfd