Gluten Free Pasta Dough
A comforting and delicious gluten-free pasta dough recipe perfect for cozy meals, suitable for those with gluten sensitivities.
Ingredients
Pasta Dough Ingredients
- 2 cups gluten-free all-purpose flour (certified gluten-free for safety) Choose a high-quality flour that contains xanthan gum.
- 3 large eggs Can substitute with aquafaba or commercial egg replacements.
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon water (additional as needed) Add gradually if dough feels dry.
Instructions
Preparation
- In a large bowl, mix the gluten-free flour and salt together.
- Create a well in the center of the flour, and add the eggs and olive oil.
- Using a fork, gradually pull the flour into the egg mixture, mixing until combined. The dough may appear crumbly at this stage.
- Transfer the mixture to a clean surface and knead it with your hands. If the dough feels too dry, add a teaspoon of water at a time until it becomes smooth and elastic. This should take about 5 to 7 minutes.
- Wrap the kneaded dough in plastic wrap or cover it with a clean towel. Let it rest for 30 minutes at room temperature to help the flour absorb the liquid.
Rolling and Shaping
- Divide the dough into smaller portions. Using a rolling pin or a pasta machine, roll the dough to your desired thickness.
- Cut your pasta into your preferred shape, whether it’s tagliatelle, lasagna sheets, or fettuccine.
Cooking
- Bring a large pot of salted water to a boil and cook the pasta for 2 to 3 minutes or until it floats to the top.
- Toss the freshly cooked pasta with your favorite seasonal sauce and enjoy!
Notes
Fresh pasta is best cooked immediately. Store dried pasta in an airtight container for up to a month, and refrigerate fresh pasta for a couple of days dusted with flour.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 1.5gSodium: 200mgFiber: 2gSugar: 1g
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