Description
This homemade gluten free pasta recipe provides a smooth and supple dough using a gluten free flour blend and xanthan gum. It guides you through kneading, rolling, cutting, and cooking fresh pasta that is perfect for a variety of Italian dishes, accommodating gluten sensitivities while preserving great texture and flavor.
Ingredients
Scale
Dry Ingredients
- 200 g (1⅔ cups) plain gluten free flour blend (e.g., Doves Farm Freee gluten free plain white flour)
- 1 tsp xanthan gum (or ½ tsp if your flour blend already contains it)
Wet Ingredients
- 3 large eggs (US large / UK medium)
- ½ tbsp olive oil (optional, for smoother dough)
Instructions
- Mixing the Dough: Whisk together the gluten free flour blend and xanthan gum in a bowl. Make a well in the center and add the eggs and olive oil (if using). Stir everything until it forms a shaggy dough.
- Kneading the Dough: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and supple. Adjust the dough by adding extra egg a little at a time if crumbly or dry, or a bit more flour if too wet or sticky. The dough should form a firm ball without cracking or sticking.
- Dividing the Dough: Divide the dough into four equal portions. Wrap the unused pieces tightly in plastic wrap or cover with a damp towel to prevent drying while working on each piece.
- Rolling the Dough: Roll out one portion on a lightly floured surface to a rough rectangle or oval. Fold it into thirds, rotate by 90 degrees, and roll again. Pass the dough through the widest setting (setting 1) on a pasta machine. Repeat folding and passing through setting 1 once more, trimming any rough edges for a smooth sheet.
- Thinning the Pasta Sheet: Pass the pasta sheet twice through progressively narrower settings of the pasta machine, dusting lightly with flour as needed, until you reach your desired thickness. For fettuccine, tagliatelle, or pappardelle, the final setting is typically 4; for thinner pasta like ravioli or tortellini, setting 5 is ideal.
- Cutting and Shaping: Use a sharp knife or pasta machine cutter to slice the sheet into your preferred pasta shapes like tagliatelle or pappardelle. Dust with flour to prevent sticking and form into nests.
- Cooking Fresh Pasta: Cook fresh gluten free pasta in salted boiling water for 4-6 minutes depending on your texture preference. Drain and serve with your favorite sauce.
- Storing Pasta: For short-term storage, keep generously floured pasta in an airtight container in the refrigerator for up to one day. For long-term storage, freeze pasta on a lightly floured tray for 1 hour, then transfer to a freezer bag for up to one month. Increase cooking time by 1-2 minutes when cooking frozen pasta.
Notes
- If your gluten free flour blend contains xanthan gum, reduce added xanthan gum to ½ teaspoon.
- Adjust egg or flour quantities slightly to achieve proper dough texture due to variations in flour blends.
- Use a pasta machine or rolling pin as preferred; passing dough twice through each pasta machine setting ensures smooth even sheets.
- Dust pasta generously with flour throughout to prevent sticking.
- Fresh gluten free pasta cooks quickly and should be monitored closely to avoid overcooking.
- Store pasta carefully to maintain texture and prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: gluten free pasta, fresh pasta, homemade pasta, gluten free cooking, Italian pasta recipe
