If you’re looking to make a delicious fresh gluten free pasta then you’re in the right spot! Super simple and adaptable.
I developed this recipe after I decided I wanted to make my Leek and Feta Ravioli, fresh gluten free pasta sheets are so hard to come by in New Zealand! Luckily for you and I, this recipe is super quick and easy.
Key Ingredients
- Flour: for pasta you’re going to need a basic gluten free all purpose flour. You do not want to use flour with baking soda, such as self raising, as it will ruin the texture.
- Xanthan gum: helps the gluten free flour in holding the pasta shape. Because gluten free flour obviously does not have gluten, you’ll need something to make up for the stickiness and elasticity it’s missing.
- Eggs: add the moisture needed for the pasta dough. They are rich and dense, making the perfect dough.
How to make this delicious gluten free pasta
Make the flour base.
In a large bowl, pour in the flour and xanthan gum. Whisk until they are integrated, and it is a fine texture. Create a small crater in the centre of the bowl with the flour mix.
Mix in the eggs.
Crack the eggs into the bowl, so they are in the crater. Use a fork to whisk the eggs into a scramble mix, without disturbing the flour too much. Then slowly integrate the flour mix into the eggs, until it forms a dough.
Knead the pasta dough.
Once the dough has formed, dust your bench (kitchen countertop) with flour. Then remove the dough from the bowl onto the bench. Knead the dough for a few minutes, to create a more smooth texture.
Make the pasta.
Create a ball of the pasta dough, then quarter it (into 4 pieces). Use a pasta machine, or rolling pin, to shape the pasta. You will want it relatively thin; this may take a few turns through the pasta machine, or a bit of elbow grease with a rolling pin.
Enjoy!
From there, cut the pasta into whatever shape you’d like. Cook for 4-7 minutes, depending on your texture preference.
More for pasta lovers:
- Chicken Bacon Pesto Pasta
- Sausage Tomato Pasta
- Rosé Pasta
- Japchae
- Spaghetti Bolognese
- French Onion Gnocchi
- Crispy Gnocchi with Sausage & Kale
Alrighty, you’re ready to make some delicious gluten free pasta! Let’s get cracking…
Gluten Free Pasta
Ingredients
- 400 g all purpose gluten free flour
- 3 tsp xanthan gum
- 5 eggs medium-large
Instructions
- In a large bowl, pour in the flour and xanthan gum. Whisk until they are integrated, and it is a fine texture.
- Create a small crater in the centre of the bowl with the flour mix.
- Crack the eggs into the bowl, so they are in the crater.
- Use a fork to whisk the eggs into a scramble mix, without disturbing the flour too much.
- Then slowly integrate the flour mix into the eggs, until it forms a dough.
- Once the dough has formed, dust your bench (kitchen countertop) with flour. Then remove the dough from the bowl onto the bench.
- Knead the dough for a few minutes, to create a more smooth texture.
- Create a ball of the pasta dough, then quarter it (into 4 pieces).
- Use a pasta machine, or rolling pin, to shape the pasta. You will want it relatively thin; this may take a few turns through the pasta machine, or a bit of elbow grease with a rolling pin.
- From there, cut the pasta into whatever shape you’d like. Cook for 4-7 minutes, depending on your texture preference.
