Gluten Free Pasta Recipe
Have I got a treat for you! How about the easiest gluten free pasta recipe ever?
I know so many of you might be scared to make fresh homemade pasta, but guys… it is SOOO easy! For real. When you take out the rest time, the active time preparing this pasta is under 15 minutes.
The dough takes literally 1 minute to make in the food processor. Allow the dough to rest for 1 hour at room temperature. It will be much easier to work with after it rests. When the dough is complete it should look something like this.
Roll Dough Out Super Thin
After you allow the dough to rest for an hour (this is an important step with gluten free cooking), then you are ready to roll it out.
Be sure to roll it out as thin as you can. The thinner the better. Don’t worry, the dough won’t fall apart, it is very elastic! This is how thin you want it.
Cut Pasta Into Desired Shapes or Strips
Now on a floured surface, simple roll out the dough and with a pizza cutter and cut your pasta into your desired shape. I am not picky here, I just quickly cut out strips.
Again, don’t spend to much time on this, simply slice and go.
Boil For 4 Minutes In Salted Water
Next you boil a pot of heavily salted water. There is no salt in the pasta dough, so it is important to heavily salt your water. I added about 1 tablespoon of salt to the water.
Drop the pasta into the boiling water and cook for 4 minutes or until tender. Fresh pasta cooks a lot faster then dried pasta. Do not overcook the pasta!
Be careful not to put to much pasta into the pot. I did mine in 3 batches. Certainly you could use a larger pot and boil it all at once, I just prefer to do it in batches.
Drain and Add A Bit of Olive Oil
Remove pasta with a slotted spoon and drain well. I do not rinse pasta. The sauce will stick better to the pasta if you do not rinse the pasta.
Feel free to add a little olive oil or butter to prevent sticking. Place on a plate or platter. Notice how much the pasta swells up. This is normal, reminds me of a fettuccine pasta.
Serve Hot With Favorite Sauce
Now that wasn’t hard was it? Now top with your favorite sauce (mine in the picture is actually a roasted red pepper sauce) and serve immediately.
I promise you, you will wonder why you have waited so long to make this gluten free pasta recipe…it is that good! Enjoy!
NUTRITIONAL INFO: Calories: 263.7 Fat: 5.7g Carbs: 45.6g Protein: 6.8g
- 1 1/4 cup Now Foods Gluten Free All Purpose Flour (I have tried other brands of all purpose gluten free blends and this is hands down my favorite brand)!
- 2 tbsp + more for dusting Now Foods Tapioca Flour
- 2 tsp xanthan gum (this is needed to help hold the dough together)
- 1/4 cup water
- 4 large egg yolks
- 1 large egg
- 1/8-1/4 tsp freshly grated nutmeg (this makes the pasta, try not to leave this out)
- In a food processor, add the all purpose flour and xanthan gum and pulse several times.
- Add in egg and egg yolks and pulse until combine. Mixture will be crumbly.
- Add in water and run food processor until sticky dough forms (about 10 seconds).
- Remove dough and place onto a floured surface (use the tapioca flour to flour the hard surface).
- Knead in 2 tbsp tapioca flour or until the dough forms into a ball and is no longer sticky.
- Allow the dough to rest at room temperature for an hour. Do not skip this step. The dough will be so much easier to work with.
- Roll the dough out onto a floured surface. If it sticks, simply add more tapioca flour to the top and bottom of the dough (or both sides) as you roll it out. Roll out to 1/8″ thick or until very thin.
- Cut the dough into desired strips or shapes and place into a heavily salted pot of boiling water.
- Cook for 4 minutes or until tender. Do not overcook. Fresh pasta takes a lot less time to cook then packaged pastas.
- Drain and toss with some olive oil. Toss with favorite sauce and serve immediately.
- Serving Size: 1 serving
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