Gluten-Free Fresh Pasta
This gluten-free fresh pasta recipe captures the essence of fall with comforting flavors and is easy to make at home.
Ingredients
Pasta Ingredients
- 2 cups gluten-free all-purpose flour (plus extra for dusting) Use a high-quality blend for best results.
- 3 large eggs Use fresh, organic eggs for richer flavor.
- 1 tablespoon olive oil
- 1 teaspoon salt
- Water (as needed) Add gradually to reach the right dough consistency.
Instructions
Preparation
- Clean your kitchen counter thoroughly and dust it with gluten-free flour.
- In a large bowl or directly on your counter, combine the gluten-free flour and salt. Make a well in the center.
- Crack the eggs into the well, adding the olive oil.
- Using a fork, mix the flour into the eggs, slowly incorporating it until it forms a shaggy dough.
- Knead the dough with your hands for about 5 minutes, until it’s smooth and pliable. If it feels too dry, add a teaspoon of water at a time.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Cooking
- Divide the dough into smaller portions and roll out each piece to your desired thickness using a pasta machine or rolling pin.
- Cut the rolled-out dough into your favorite shape – fettuccine, ravioli, or any desired shape.
- Boil a large pot of salted water. Cook the fresh pasta for 2-4 minutes or until al dente.
- Serve tossed with your favorite sauce.
Notes
Do not overwork the dough; knead it just until smooth. The resting period is crucial for better dough handling. Store pasta in the refrigerator or freeze for later use.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 400mgFiber: 2g
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