Gluten Free Pasta Recipe

Food Processor Method: Add flour, xanthan gum (if using), eggs, olive oil, and salt to your food processor. Palpitation until the dough forms a smooth ball. This method is quick, but check the consistency as gluten-free flours can be unpredictable.

Manual Method: If you’re working by hand, place the flour and xanthan gum on a clean surface and form a well in the center. Crack the eggs into the well, add oil and salt, and gradually mix everything, pulling in the flour bit by bit until you have a smooth dough.

Pro Tip: If the dough is too dry, add a teaspoon of water at a time. Still, sprinkle in a bit more flour, If it’s too sticky.

Knead the dough on a smoothly floured face for about 5 twinkles. With gluten-free pasta, kneading helps develop elasticity, so don’t skip this step! Once kneaded, cover the dough with a damp towel and let it rest for 20-30 minutes. Resting helps the dough relax, making it easier to roll out and shape.

Using either a rolling pin or pasta machine, roll the dough until it’s about 1/8 inch thick. A consistent thickness is key to ensuring the pasta cooks evenly. Gluten-free dough is more delicate than traditional dough, so take it slow and add a sprinkle of flour if it begins to stick.

Now comes the fun part—shaping your pasta! Here’s how to create a few popular shapes:

Fettuccine or Tagliatelle: Use a sharp knife or pasta cutter to slice long, thin strips.

Pappardelle: For wider strips, cut the dough into broader pieces, perfect for thick sauces.

Pasta Sheets: If you want to make lasagna or stuffed pasta, cut the dough into rectangular sheets.

Though drying is optional, it extends the shelf life if you’re not cooking the pasta immediately. Lay your pasta out on a drying rack or clean cloth for about 30 minutes. You can store it in the fridge for up to 24 hours or freeze it for later.

Fresh gluten-free pasta cooks quickly! Here’s the recommended method:

Boil Water: Use a large pot of salted water (1 tbsp of salt per gallon).

Cook: Add pasta to boiling water, stirring gently. Fresh gluten-free pasta generally cooks in 2-3 minutes, so watch it closely.

Drain and Serve: Drain well, toss with a bit of olive oil to prevent sticking, and it’s ready to serve.