Homemade Gluten Free Pasta Recipe
This Homemade Gluten Free Pasta recipe offers a simple and customizable way to make fresh pasta without gluten. Using a gluten free flour blend and eggs, the dough is kneaded, rolled out, and cut into your preferred shapes before cooking. Perfect for those with gluten sensitivities seeking delicious, fresh pasta at home.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 200 g (1⅔ cups) plain gluten free flour blend, plus extra for kneading and dusting
- 1 tsp xanthan gum (Or ½ tsp if the flour blend already contains xanthan gum)
Wet Ingredients
- 3 US large/UK medium eggs
- ½ tbsp olive oil (optional, for smoother dough)
Instructions
- Mix dry ingredients: Whisk together the gluten free flour blend and xanthan gum thoroughly in a bowl.
- Add wet ingredients and form dough: Make a well in the center of the dry ingredients, add eggs and olive oil (if using), then mix into a shaggy dough.
- Knead dough: Turn the mixture onto a lightly floured surface and knead for 2-3 minutes until smooth and supple, adjusting with extra flour or egg as needed for the right consistency. The dough should be firm, not sticky or crumbly.
- Divide dough: Split the dough into 4 equal portions, wrapping unused pieces to keep moist while working on one portion at a time.
- Roll dough into sheets: Roll out a piece into a long oval or rectangle on a floured surface, fold the dough into thirds, rotate 90 degrees, and roll out again. Pass the dough twice through the widest setting on a pasta machine or roll similarly by hand to get a smooth sheet.
- Thin the pasta: Continue passing the sheet through progressively narrower settings twice each time until reaching desired thickness (usually setting 4 for fettuccine, tagliatelle, or pappardelle; setting 5 for thinner pasta like ravioli).
- Cut and shape pasta: Using a sharp knife or pasta machine cutter, slice sheets into desired pasta shapes such as tagliatelle or pappardelle. Dust with flour and form into nests to prevent sticking.
- Cook fresh pasta: Boil fresh pasta in salted water for 4-6 minutes depending on texture preference.
- Store pasta: Refrigerate dusted pasta in an airtight container for up to one day. For frozen storage, freeze shaped pasta on a floured baking sheet for 1 hour, then transfer to a freezer bag for up to one month. Frozen pasta requires 1-2 additional minutes of cooking time.
Notes
- Adjust egg or flour quantity to achieve correct dough consistency; dough should be firm but pliable.
- Use a digital kitchen scale for best measurement accuracy, especially with gluten free flour blends.
- Olive oil is optional but helps create smoother dough.
- Dust pasta well with flour during handling to avoid sticking.
- Refer to detailed photos on the original blog to guide rolling and shaping.
- Store fresh pasta carefully to maintain texture and prevent sticking.
- Frozen pasta may need slightly longer cooking time than fresh.
Keywords: homemade gluten free pasta, gluten free pasta dough, fresh pasta recipe, gluten free cooking, pasta dough without gluten
Find it online: https://cookedbycleo.com/homemade-gluten-free-pasta-recipe/
