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Gluten Free Handmade Pasta Recipe

Ingredients

How to make it

  • Put the dry ingredients into the bowl of a stand mixer. Blend using the paddle.
  • In a separate bowl, lightly beat together the eggs (or flax gel) and oil.
  • While the mixer is on, slowly add eggs and oil mixture to dry ingredients. Beat on medium speed for about 2 minutes. Dough will be soft like play dough. If it’s not, add water, one tablespoon at a time.
  • Lightly dust your counter with cornstarch. Cut the dough into 8 pieces and cover 7 with a tea towel or plastic wrap.
  • Lightly dust a piece of dough with rice flour and flatten. Roll through the widest setting of a pasta machine. Continue to roll it through, folding it in half each time and lightly dusting with rice flour if the dough is tacky. Do this until the dough begins to hold together and seems smooth. It may take 5 to 6 times. Then decrease the thickness one notch at a time and roll through until desired thickness is achieved. Cut into desired shapes or leave as sheets. Place pasta flat on a cookie sheet. If layering the pasta or cutting it into shapes, dust it with rice flour. Cover and refrigerate until ready to cook.
  • To cook the pasta, bring a large pot of water to a boil. Add a dash of salt. Drop pasta into boiling water and stir. Cook until al dente. Fresh pasta cooks in just a few minutes. When the pasta is done, drain and rinse it under hot water. Toss with a little extra-virgin olive oil. Use immediately or cool and refrigerate for later use.
  • TIP To make quick lasagna, layer sheets of pasta with gluten-free meat sauce and grated cheese or dairy-free cheese alternative. No need to cook lasagna noodles before assembling.

Reviews & Comments 2

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    " It was not good "
    thursdaynext ate it and said...
    I followed the recipe and directions to the letter and ended up with a gloopy mess the consistency of pancake batter. Exactly the opposite of something that would require added water.
    There is no way I can knead this stuff and I'd have to pour it in to the pasta maker.
    Was this review helpful? Yes Flag
    " It was excellent "
    HNTrey ate it and said...
    Excellent pasta recipe. I didn't have potato starch so I used potato flour, my wife said a lot of gluten free recipes allow that subsitution. I had to add many more tablespoons of water than the recipe called for. I was worried when I started running the dough through the pasta roller, but a little persistence paid off. The dough broke into many pieces, I just kept putting them together and rolling again. It ended up having a beatiful texture. I made lobster ravioli in crab sauce. It was excellent. My daughter who rarely eats left overs had it for two lunches after we had it for dinner. The stuffing and sauce recipes are from Food Network. I highly recommend!
    Was this review helpful? Yes Flag
    " It was excellent "
    mary27 ate it and said...
    Loved this. Made it with eggs from my friends chooks. Mixed it initially in the food processor then kneaded by hand for about 8 minutes until dough had a smooth finish. Hand rolled it as I don't have a pasta machine. Only took a couple of minutes to cook and had a lovely texture. I used the 00 Rice Flour, potato flour and cornstarch. I did have to add some water.
    Was this review helpful? Yes Flag
    " It was excellent "
    crabhappychick ate it and said...
    I'm daydreaming about turning this dough into ravioli....stuffed with wild mushrooms. Mmmmmmmmmm.
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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